I ended up making Fig Stuffed Pork Chops with the fresh figs I had left over from the Arugula Salad recipe. I was sitting here with all these figs and finally figured out what to do with the rest of them. So I made a stuffing and stuck it in some pork chops. Whatever I had left over from that I wrapped with prosciutto.
Needless 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.
6 boneless pork chops
8 fresh figs, chopped
1 small yellow onion, chopped
1 large Portobello mushroom, chopped
2 cloves of garlic, chopped
2 tbls of butter
1 Tbles of extra virgin olive oil
8 to 10 slices of stale Italian bread
1 15oz can of chicken broth
1 tsp of rubbed sage
1 tsp of dried oregano
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
Slice a pocket on the side of the pork chops
In 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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