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Fig and Gorgonzola Stuffed Pork Chops


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

This is more of a meal for adults. The flavors are delicious with the salty Gorgonzola and sweet figs, the flavors blend well. It's a little high in fat and sodium though, so just an FYI.

Ingredients

4 pork chops, boneless, lean, 4 ounces each

1 ounce gorgonzola cheese, crumbled

2 ounces cheese, mozzarella, low moisture and part skim milk, shredded

2 shallot(s), finely chopped

1 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

3/4 cups figs, dried, quartered

2 tablespoons vinegar, balsamic

2 teaspoons soy sauce, low sodium

1/2 teaspoon rosemary, fresh, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1 tablespoon olive oil

1/4 cup ruby port

Preparation

Preheat the oven to 375 degrees. Mix the Gorgonzola, mozzarella and half of the dried figs in a small bowl. Cut a slit in the side of each pork chop/loin to make a pocket in the center of each. Stuff each pork chop with the mixture and secure with a toothpick. Season outside of porkchops with salt and pepper and drizzle with half of olive oil. Heat a grill pan over medium high heat. Place the pork loin/chops on the grill pan and cook for about 4 minutes on each side. Place pork chops in a baking dish and place in the oven for about 8 to 10 minutes. Meanwhile heat a small skillet over medium high heat. Add remaining oil. Add the shallots and cook for 1 minute, careful not to burn them. Add broth and bring to a low boil. Add the balsamic, figs, soy, port and rosemary and cook over a high simmer for about 10 minutes until sauce reduces by half and figs are soft. Remove the pork chops/loin from the oven and place on plates. Spoon sauce on top and serve.

Nutrition

Per Serving About : 380 calories, 18 g fat, 7 g saturated fat, 25 g protein, 25 g carbohydrates, 3 g dietary fiber,620 mg sodium


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