Pork Chops with Fig and Grape Agrodolce

epicurious.com

Auston

4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)

1 ½ teaspoons kosher salt, divided

1 ¼ teaspoon freshly ground black pepper, divided

4 tablespoons extra-virgin olive oil, divided

¾ cup balsamic vinegar

½ teaspoon crushed red pepper flakes (optional)

2 tablespoons plus 1 teaspoon honey, divided

2 cups seedless red grapes, halved (about 10 ounces)

8 ounces fresh black Mission figs, halved

3 sprigs rosemary

¼ cup (½ stick) cold unsalted butter, cubed

1 tablespoon fresh lemon juice

½ teaspoon Dijon mustard

1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces

1 cup (loosely packed) parsley leaves

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