Wednesday, March 2, 2011

Recipes: Fig Stuffed Pork Chops & Fig Stuffed Pork Loin

I came across these recipes and I cannot tell you how the thought of fig stuffed in pork just made my mouth water.....
Fig Stuffed Pork Chops

  • 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.

    Fig-Stuffed Pork Loin With Roasted Vegetables and Herbes De Provence


    • 1 boneless top loin pork roast, about 2 1/2 pounds
    • 1 cup packed (6 ounces) figs, stemmed and halved
    • 1/2 cup white wine
    • 1 tablespoon packed brown sugar
    • 2 teaspoons dried herbes de Provence or Italian herb seasoning
    • 1/2 teaspoon pressed or minced garlic
    • 1 tablespoon drained capers or finely chopped parsley (optional)
    • 1/4 cup Dijon mustard
    • 1/2 teaspoon pressed or minced garlic
    • 1/2 teaspoon each salt and freshly ground black pepper
    Roasted Vegetables
    • 1 1/2 pounds small (1- to 1 1/2-inch) red potatoes
    • 1 pound medium carrots, peeled and cut into 1-inch pieces
    • 12 medium shallots, peeled
    • 2 tablespoons olive oil
    • 1 tablespoon dried herbes de Provence or Italian herb seasoning
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

      1. Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.
      2. Arrange rack in lower third of oven. Preheat oven to 425°F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast. In small bowl, combine glaze ingredients and spread mixture over pork.
      3. In oiled 9- x 13-inch baking pan, combine vegetables and seasonings. Spread in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350°F and continue roasting 50 to 60 minutes, or until instant-read thermometer registers 155°F. (Insert thermometer into meat, keeping tip away from fruit.)
      4. Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.
    Makes 6 servings

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