Fig Stuffed Pork Chops

INGREDIENTS

• 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

  PREPARATION

• 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.