Balsamic Fig-Stuffed Pork Chops Recipe

Name: Balsamic Fig-Stuffed Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Olive Oil; 1 whole Fennel Bulb, Thinly Sliced; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 2 whole Shallots, Diced; 2 cloves Garlic, Minced; 1 cup Fig Jam; 2 Tablespoons Low Sodium Chicken Broth; 2 Tablespoons Balsamic Vinegar; 1 teaspoon Chopped Rosemary Leaves; 1/2 cups Diced White Bread, Lightly Toasted; 4 whole (6 Ounce Size) Bone-in Pork Chops

Servings: persons

4 Tablespoons Olive Oil
1 whole Fennel Bulb, Thinly Sliced
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
2 whole Shallots, Diced
2 cloves Garlic, Minced
1 cup Fig Jam
2 Tablespoons Low Sodium Chicken Broth
2 Tablespoons Balsamic Vinegar
1 teaspoon Chopped Rosemary Leaves
1/2 cups Diced White Bread, Lightly Toasted
4 whole (6 Ounce Size) Bone-in Pork Chops

1
Heat half of the olive oil in a medium skillet over medium heat.
2
Add the fennel, season with salt and pepper, and cook for 4 to 5 minutes, until softened.
3
Add the shallots and garlic and cook for 1 to 2 minutes, until fragrant.
4
Stir in the fig jam, chicken broth, vinegar, and rosemary and cook for about 1 minute, until the liquid is completely absorbed into the mixture.
5
Stir in the bread cubes and season with salt and pepper, to taste.
6
Heat the remaining half of the olive oil in a large skillet over medium-high heat.
7
Meanwhile, using a sharp knife, cut a 2-inch deep pocket in the center of each pork chop (dont cut all the way through).
8
Stuff each pocket with one-fourth of the fig jam mixture and close the pork around the stuffing.
9
Season the pork chops on both sides with salt and pepper and add them into the skillet.
10
Cook for 5 to 7 minutes per side, until cooked through.
11
Transfer the pork chops to a work surface and let them rest for 15 minutes before serving.
12
Adapted from the book Ad Hoc At Home by Thomas Keller.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tablespoons Olive Oil, 1 whole Fennel Bulb, Thinly Sliced, 1 teaspoon Kosher Salt, 1/2 teaspoons Freshly Ground Black Pepper, and more.

Yes, Balsamic Fig-Stuffed Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Fig-Stuffed Pork Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions