A Collection of Recipes, Tablescapes, and Party Tidbits
To Help You Twirl - or Enjoy Life to the Exponential!
Wednesday, August 1, 2012
Stuffed Pork Chops with Balsamic Fig Glaze and you'll be twirling if you serve this for supper tonight!
You might think this is too hard, but it's really not. The secret is just gather your ingredients measured and ready to assemble. Don't be afraid to substitute ingredients as that's how new recipes are created. If you don't have fresh herbs, use dried but alter amounts (you'll need less.) If you don't have bread crumbs use crackers. If you don't have fig jam, use pear, plum or peach. It's your dinner and should be suited to your tastes. Once you make this dish, you will make it again! I'm serving with blue cheese grits and garlic sautéed green beans. You can too and you'll be twirling!
Sauteed Green Beans with Garlic
Stuffed Pork Chops
2 large thick center cut pork chops on the bone, about 1-3/4 to 2 lbs. total weight
2 slices bacon, cut into small pieces
1/2 cup celery, diced
1/4 cup onion, diced
1 clove garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 tablespoon thyme, chopped
1/3 cup pecans, rough chopped
1/2 cup fig jam
2 tablespoons bread crumbs, finely crushed
1 tablespoon balsamic vinegar
Fresh cracked black pepper, to taste
Preheat oven to 375 degrees. Sauté the bacon in a large iron skillet (or oven proof pan) lightly coated with cooking spray on medium heat until crispy; remove and reserve. Add a little more oil to the sauté pan as needed and sauté the celery, onion, and garlic until tender. Add the herbs, nuts, bread crumbs, jam, and bacon, stir to blend. Add the balsamic vinegar and toss to coat. Continue to cook for about 2 minutes or until the mixture is syrupy. Season black pepper; set aside to cool.
Cut a pocket in each pork chop by making a small incision, about 1-1/2" to 2", in the center of the exposed edge of meat and running the knife inside, careful not to cut all the way through. Using your clean finger enlarge the pocket inside of the chop without making the opening larger. Place about half of the cooled filling into each chop. Season the pork chops with black pepper and sea salt to taste and lightly coat both sides with drizzle of oil. Tie with kitchen twine if you like.
Sauté the chops on medium high heat in skillet until nicely caramelized and brown on one side, flip and finish cooking the chops in the oven for about 25 to 30 minutes. Remove and let pork chops rest for 10 minutes, loosely covered with aluminum foil before slicing and serving drizzled with glaze.
Balsamic Fig Glaze
3 tablespoons minced shallot or onion
1/2 cup wine (you choice or use cranberry juice or Coca Cola®)
1/2 cup chicken stock, warmed
2 tablespoons softened butter
1/4 cup balsamic vinegar
1 tablespoon sugar
3 tablespoons fig jam
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish
Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the skillet or roasting pan leave them in there). Turn the heat under the skillet to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean. Add the stock and repeat; add vinegar and sugar and repeat; turn off the heat. Add the onion powder and fig jam; mix well; add butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary. Spoon this sauce over the meat, garnish, and serve.
(NOTE – I actually use fresh figs and alter recipe to taste, but as I realize that fresh figs are hard to obtain and very seasonal, this works well. You can adjust to your taste. Always add water, stir, and heat to thin out your sauce as desired.