Fig Stuffed Pork Chops

valleyfiggrowers@alkalyne.comEntrees, Recipes

figs on leaves

Fig stuffed pork chops are a nifty idea for dinner. The pan seared pork chops have something like Thanksgiving stuffing cooked inside and only need a simple veggie to serve on the side. These are midweek quick but also would be delicious for a special evening too. Here’s how to make them.

Fig stuffed pork chops on a white plate

Pork, the Other White Meat

Sometimes dinner is one chicken recipe after another. Enter pork. Pork chops have so many possibilities!

What you are looking for is a thick cut pork chop—we used boneless—for the pan seared pork chops. A serrated knife helps cut a pocket into the chop. Slice it without cutting completely through it. In the photo here, you’ll see that we’ve loaded up that pocket with stuffing that overflows because you can’t get too much of the good stuff!


For the figs in the stuffing, you can use Sun-Maid and Orchard Choice Mission Figs for a familiar fig fruit flavor, or tangy, delicately sweet and nutty Golden Figs work too.

Saute aromatics of onion, celery, and garlic start the flavorings for the stuffing. Then, you’ll stir in poultry seasoning (or ground sage works well too). Off-heat, you’ll stir in soft bread crumbs and figs into the stuffing. Then, it’s time to stuff the chops.

Finish the Chops

Next, pan sear the chops until golden brown. The stuffed pork chops will then braise in a bit of apple juice (you can’t taste it, but it naturally enhances the pork flavor and apple works beautifully with figs), simmering while covered until cooked through.

Stuffed Pork Chops

Dinner is done. The stuffed pork chops are so great with green beans or wilted spinach. Winter squash like roasted delicata or butternut would be a delightful pairing too. You could serve them with fig jam on the side, since pork and fruit are perfect partners.

Fig Stuffed Pork Chops

Dried figs in stuffed pork chops are magical. This main dish is mostly hands off but starts with pan seared pork chops.
Fig stuffed pork chops on a white plate
Prep Time 1 hour
Servings 4 servings


  • 4 loin pork chops 1 1/4 inch thick
  • 2 tablespoons butter or margarine
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 small clove garlic minced
  • 1 cup soft bread crumbs
  • 1/2 cup chopped Orchard Choice or Sun-Maid California Figs
  • 1/2 teaspoon poultry seasoning
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 2 tablespoons apple juice


  • Trim any excess fat from pork chops. Cut pocket in each pork chop by slicing thickness in half from fat side almost to bone edge. Melt butter in skillet. Add celery, onion and garlic; cook until tender. Remove from heat; add crumbs, figs, poultry seasoning, salt and pepper to taste; toss to combine. Stuff mixture into pork chop pockets. Heat oil in skillet; brown pork chops on both sides. Drain excess fat. Add apple juice. Cover pan tightly and simmer 40 to 50 minutes or until pork chops are tender. Remove pork chops; keep warm. Skim fat from pan liquid. Cook, stirring until liquid is slightly thickened. Spoon sauce over chops.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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