Friday, May 2, 2008
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 4 servings
4 6-ounce boneless pork loin chops
1 package (9 ounces) dried Mission figs
1 small onion, quartered
1 clove garlic
2 slices whole-grain bread, torn into small pieces
¼ cup chopped walnuts
2 tablespoons fig or raspberry jam
½ teaspoon each: dried thyme, salt
Freshly ground pepper
1. Heat oven to 375 degrees. Make a horizontal cut about halfway through each pork chop to form a pocket, but do not cut through the chops; set aside.
2. Combine figs, onion and garlic in a food processor or blender; pulse several times, until mixture is just coarsely chopped. Transfer mixture to a medium bowl. Stir in bread, walnuts, jam and thyme; season with salt and pepper to taste. Divide mixture among the 4 chops, stuffing it into each pocket. (If you have more stuffing than pork, add remainder to the baking dish; lay stuffed chops over extra stuffing mixture.) Bake until pork is no longer pink, about 30 minutes.
Nutrition information per serving:
579 calories, 34 percent of calories from fat, 22 g fat, 7 g saturated fat, 105 mg cholesterol, 56 g carbohydrates, 42 g protein, 435 mg sodium, 8 g fiber
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