heather_in_sf
Well-known member
My friend Cheryl is a wonderful chef and her latest recipe sounds fantastic!
Fig and Cambozola Stuffed Pork Chops
4 bone-in pork loin chops, about 1-inch thick
Sea salt and pepper to taste
4 to 6 fresh figs, cut into small pieces
1 cup Cambozola cheese, cut into small pieces
1 cup all-purpose flour
1 egg, lightly beaten with about a teaspoon of water
1 cup panko bread crumbs
Heat the oven to 350 F. With a sharp knife, cut a pocket into the chop starting from the end farthest from the bone. Cut carefully through the middle of the chop, almost to the bone. Repeat with the remaining chops.
Season the chops with salt and pepper on both sides and inside the pocket.
Place a small amount of figs into the pockets of the pork chops.
Cover the figs with a good amount of cheese, pressing it down into the figs.
Close the top flap of the pocket over the figs and cheese, adjusting as needed to seal the seam.
Place the flour, egg and panko bread crumbs each into a separate shallow dish or plate.
Spray a baking sheet with nonstick cooking spray.
Coat each chop with flour, patting to remove any excess.
Dip each chop into the egg mixture, making sure to coat them evenly.
Place the chops into the panko breading, pressing lightly and turning them to cover the chops completely. Make sure the seam is well coated with panko to prevent the cheese from oozing out while cooking.
Place the chops onto the prepared baking sheet.
Bake for 30 minutes, or until the juices run clear.
http://zesterdaily.com/recipe/fig-cheese-stuffed-pork-chops/
Fig and Cambozola Stuffed Pork Chops
4 bone-in pork loin chops, about 1-inch thick
Sea salt and pepper to taste
4 to 6 fresh figs, cut into small pieces
1 cup Cambozola cheese, cut into small pieces
1 cup all-purpose flour
1 egg, lightly beaten with about a teaspoon of water
1 cup panko bread crumbs
Heat the oven to 350 F. With a sharp knife, cut a pocket into the chop starting from the end farthest from the bone. Cut carefully through the middle of the chop, almost to the bone. Repeat with the remaining chops.
Season the chops with salt and pepper on both sides and inside the pocket.
Place a small amount of figs into the pockets of the pork chops.
Cover the figs with a good amount of cheese, pressing it down into the figs.
Close the top flap of the pocket over the figs and cheese, adjusting as needed to seal the seam.
Place the flour, egg and panko bread crumbs each into a separate shallow dish or plate.
Spray a baking sheet with nonstick cooking spray.
Coat each chop with flour, patting to remove any excess.
Dip each chop into the egg mixture, making sure to coat them evenly.
Place the chops into the panko breading, pressing lightly and turning them to cover the chops completely. Make sure the seam is well coated with panko to prevent the cheese from oozing out while cooking.
Place the chops onto the prepared baking sheet.
Bake for 30 minutes, or until the juices run clear.
http://zesterdaily.com/recipe/fig-cheese-stuffed-pork-chops/