Recipe

Fennel Stuffed Chops With Fig Reduction Recipe

Add Step-by-Step Photos	Boofie / All my dishes 1 year, 1 month ago This here is baby-makin' food. This is also wonderful with lamb, and that is what is shown. Prep:30m Cook:20m Servings:2	Boofie
	pork chop fennel stuffing fig reduction sear roast romantic flavorful gorgeous

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Ingredients

2 10 oz French cut pork (or lamb) rib chops

Olive oil

Salt and pepper to taste

Candied fennel fronds (garnish)

Toothpicks

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Stuffing:

1 cup thinly sliced fennel bulb

½ cup matchstick green apple

½ cup thinly sliced onion

1-2 cloves thinly sliced garlic

1 tbsp fresh chopped sage

1 tbsp fresh chopped thyme

½ tsp ground coriander

Olive oil

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Reduction:

¾ cup dried figs, rough chop

1½ cup warm water

½ cup red wine

1 tbsp honey

1 spring fresh rosemary

Directions

Begin hydrating figs by covering them with warm water. Mix in honey. Cover bowl with plastic wrap and let them sit 20-25 minutes or until tender.

Meanwhile, heat olive oil in a skillet over medium heat. Add all stuffing ingredients, sautéing over medium heat until fennel and apple is tender-crisp. Allow to cool to warm.

Prepare pork chops by rinsing and patting dry. Carefully, cut a pocket in the side of each chop all the way to the rib. Work it open a little with your fingers, taking care not to tear the meat from the bone.

Preheat oven to 425.

Spoon the warm stuffing mixture into each chop and “pin” closed with toothpicks. Season chops with salt and pepper to taste.

In an oven-proof skillet, heat olive oil over medium-high heat. Brown chops 2-3 minutes on each side before transferring to preheated oven. Roast 11-13 minutes, or until internal temperature (of meat) is around 160. Take care not to over cook to avoid dryness.

Remove chops to a plate and cover to keep warm and allow to rest. Return skillet to stove over medium-high heat and add honeyed, rehydrated figs and their liquid, red wine, and whole rosemary sprig. Stir the bottom to loosen any browned bits. Simmer mixture until reduced by about half. Remove rosemary sprig.

Arrange chops on serving plates and drizzle with reduction. Garnish with sugared fennel fronds, if desired

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