• Pre heat the oven to 400 degrees

Preparing the potatoes:

• In a mixing bowl or plastic bag add the potatoes and onions and season with salt, pepper, and extra virgin olive oil.
  1/4 tsp. salt, 1/4 tsp. black pepper, 12 baby Yukon gold or red skin potatoes, 1 large sweet onion cut into large slices, 2 tbsp. extra virgin olive oil
• Mix thoroughly than add the vegetables to a baking sheet. Bake at 400 degrees for 30 minutes, or until golden brown.

Preparing the pork:

• While the potatoes are baking, in a large skillet add the canola oil to high heat. Season the pork with with salt, pepper, garlic powder, and onion powder.
  4 boneless pork chops, 1/4 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. garlic powder, 1/4 cup canola oil, 1/4 tsp. onion powder
• Sauté the pork on all sides until golden brown (about 5-7 minutes total). Remove the pork chops from the skillet and drain the oil.
• Next, on medium heat, add the fig jam, vegetable stock, and pork chops to the skillet. Saute on both sides for 2 minutes until the fig glaze thickens.
  2 tbsp. fig jam, 2 oz. vegetable stock

To Serve:

• Serve the pork with a side of potatoes and onions.