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Needles to say it was a great day. It was the first time I tried to make a fig stuffing and it turned out pretty good. The sweetness of the figs tasted delicious with the pork and the prosciutto wrapped figs were the best. For something different try these Fig Stuffed Pork Chops. It’s a nice change from the traditional bread stuffing which I normally use.
INGREDIENTS 6 boneless pork chops8 fresh figs, chopped1 small yellow onion, chopped1 large Portobello mushroom, chopped2 cloves of garlic, chopped2 tbls of butter1 Tbles of extra virgin olive oil8 to 10 slices of stale Italian bread1 15oz can of chicken broth1 tsp of rubbed sage1 tsp of dried oregano1/2 tsp of salt1/2 tsp of fresh ground black pepperPREPARATION Slice a pocket on the side of the pork chopsIn a saucepan sauté the onions, garlic and mushrooms in the butter and oil until tender, about 2 to 3 minutes.Add the figs and the sage for 2 more minutes.Add the chicken broth and simmer for 5 minutes.Break up the bread and add it to the broth until all the broth is absorbed.Cook while stirring for 5 more minutes.Let the stuffing cool down a little and stuff the pork chops.Secure the opening with a toothpick so the stuffing don’t fall out.Season the chops with the oregano, salt and pepper.Place under a broiler for 10 minutes turning once during that time.Serve some of the extra stuffing on the side. Serves 6 people.
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