TASTE THE LOVE
Stuffed Pork Chops with Fig Glaze
serves 2 - you can double or triple this, just don’t use too much wine.
2 pork chops - about 1 inch thick
1/4 c. chopped dried apricots
1/4 c. goat cheese
1/4 c. chopped toasted pecans
pinch cayanne pepper (optional) and salt
1/2 c. Fig Pine Nut Jam, divided
1/4 c. white wine
Preheat oven to 350. Mix apricots, goat cheese, pecans, cayanne, and salt in a bowl. Cut a pocket into pork chops. With a sharp knife, make a 1-inch horizontal incision along the side of each chop and cut a deep, wide pocket in the chop. Stuff pork chops with mixture and secure with a toothpick. Season chops with salt and pepper and place in a small baking dish. Spread 1/4 c. of the jam over pork chops, reserving 1/4 c. for later. Pour wine into dish a place in oven. Cook for 25 minutes, or until pork reaches desired temperature. Remove chops and let rest 5 minutes before serving. Remove toothpicks and pour remaining jam on top.
Copyright 2008 by Emily G’s, LLC
Groups: Fig PIne Nut Jam, main dish
