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Makes 4 servings
Time to prepare: 1 hour
4 loin pork chops, 1 1⁄4 inch thick
2 tablespoons butter or margarine
1⁄2 cup finely chopped celery
1⁄4 cup finely chopped onion
1 small clove garlic, minced
1 cup soft bread crumbs
1⁄2 cup chopped Blue Ribbon Orchard Choice or Sun-Maid
Dried Figs
1⁄2 teaspoon poultry seasoning
Salt and pepper
2 teaspoons vegetable oil
2 tablespoons apple juice
Trim any excess fat from pork chops.
Cut pocket in each pork chop by slicing thickness in half
from fat side almost to bone edge. Melt butter in skillet.
Add celery, onion and garlic; cook until tender. Remove
from heat; add crumbs, figs, poultry seasoning, salt and pepper
to taste; toss to combine. Stuff mixture into pork chop
pockets. Heat oil in skillet; brown pork chops on both
sides. Drain excess fat. Add apple juice.
Cover pan tightly and simmer 40 to 50 minutes or until pork
chops are tender. Remove pork chops; keep warm.
Skim fat from pan liquid. Cook, stirring until liquid
is slightly thickened. Spoon sauce over chops.
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