Fig Stuffed Pork Chops
Dried figs infuse flavor into stuffed pork chops. This main dish is mostly hands off but starts with pan seared pork chops that then roast in the oven.
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.