Fig and Hazelnut-Stuffed Pork Chops

Fig And Hazelnut-Stuffed Pork Chops

These sweet-salty chops are fabulous Sunday night fare. Begin by brining in the morning, go about your day and finish them in the evening. Serve them with tender-crisp green beans.

Ingredients:

3 cups water
2 tbsp kosher salt
2 tbsp maple syrup
Generous sprig thyme
5 cloves garlic, peeled, divided
1 tbsp whole-grain mustard
4 bone-in pork rib chops, each about 12 oz.
2 tbsp butter, divided
2 tbsp olive oil, divided
½ small onion, finely diced
2 tsp finely chopped thyme
6 dried black figs, trimmed of stem and diced
1 cup chopped stale whole-grain bread
¼ cup chopped, toasted and skinned hazelnuts (see TIP below)
2 tbsp chicken stock or water
2 oz. coarsely grated Comte cheese
Salt and freshly ground black pepper

Directions:

In a medium pot, combine water, salt, maple syrup, thyme and 3 cloves garlic. Stir to dissolve salt and bring to a boil; remove from heat and cool to room temperature. Stir in mustard. Add chops to a large re-sealable plastic bag and pour brine over. Seal and refrigerate for 4 to 8 hours.

In a medium skillet, heat 1 tbsp each butter and olive oil over medium heat. Fry onion for 4 to 5 minutes or until golden. Finely chop remaining 2 cloves of garlic and add to onions; stir to combine and cook 1 minute longer. Add thyme, figs, bread and hazelnuts; stir to coat all in butter. Remove from heat, stir in chicken stock and set aside to cool.

Preheat oven to 375°F.

Remove chops from bag, pat dry and discard brine. Working with 1 chop at a time, lay flat on a board; with a sharp pairing knife parallel to board and centered between the top and bottom of the chop on the opposite side of the bone, cut a slit about 3 inches long. Work the tip of the knife into the meat to create a generous pocket for the stuffing; repeat with remaining chops.

Toss stuffing with cheese, season with salt and pepper to taste, and divide between pockets.

Heat remaining 1 tbsp. each of butter and olive oil in a large ovenproof skillet. Season chops with freshly ground pepper and brown 3 minutes per side, turning carefully to ensure stuffing remains in place. Roast in oven for 15 to 18 minutes or until juices run clear. Serve immediately.

Serves 4

TIP Toast hazelnuts in a 375°F oven for 10 to 12 minutes or until golden and fragrant; when cool enough to handle, gather in a clean kitchen towel, fold to enclose and rub nuts to remove skins.