Pork Chops with Fig & Grape Agrodolce

4x 2 cm thick bone-in pork chops
3 tsp SIDS SALT & PEPPER
4 tbsp rice bran oil, divided
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
½ tsp chilli flakes
2 tbsp plus 1 tsp honey, divided
2 cups seedless red grapes, halved
250 g fresh black figs, halved
3 sprigs rosemary
60 g cold butter, cubed
½ tsp SIDS CRAZY LEMON
1 tsp fresh lemon juice
½ tsp Dijon mustard
1 small head of radicchio, about 400 g, cut into medium pieces
1 cup (loosely packed) parsley leaves

Preheat oven to 200°C. Season pork chops on both sides with SIDS SALT & PEPPER.
Heat 1 tbsp oil in a large frypan over high heat. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking tray to reserve pan drippings in pan. Roast pork until an instant-read thermometer inserted into the centre registers 55°C, about 15 minutes. Let pork rest 5 minutes.
Meanwhile, heat pan with drippings over medium-high. Add SIDS LOW SUGAR RASPBERRY VINEGAR and cook, scraping up drippings with a wooden spoon. Stir in chilli flakes, 2 tbsp honey, and ½ tsp SIDS SALT & PEPPER. Add grapes, figs, rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
Whisk lemon juice, SIDS CRAZY LEMON, mustard, and remaining oil, 1 tsp honey, SIDS SALT & PEPPER to taste in a large bowl. Add radicchio and parsley and toss to coat.
Divide radicchio salad and pork chops among plates. Top with agrodolce.