You may also like
Categories:
olive oil fennel kosher salt freshly ground black pepper shallots garlic chicken broth balsamic vinegar rosemary white bread chops
Viewed: 34 - Published at: 7 years agoIngredients
- 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
Method
- Heat half of the olive oil in a medium skillet over medium heat.
- Add the fennel, season with salt and pepper, and cook for 4 to 5 minutes, until softened.
- Add the shallots and garlic and cook for 1 to 2 minutes, until fragrant.
- 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.
- Stir in the bread cubes and season with salt and pepper, to taste.
- Heat the remaining half of the olive oil in a large skillet over medium-high heat.
- Meanwhile, using a sharp knife, cut a 2-inch deep pocket in the center of each pork chop (dont cut all the way through).
- Stuff each pocket with one-fourth of the fig jam mixture and close the pork around the stuffing.
- Season the pork chops on both sides with salt and pepper and add them into the skillet.
- Cook for 5 to 7 minutes per side, until cooked through.
- Transfer the pork chops to a work surface and let them rest for 15 minutes before serving.
- Adapted from the book Ad Hoc At Home by Thomas Keller.
