Fig Stuffed Pork Chops with Apple Juice Pan Sauce Recipe
The winter wheat crop is planted…perfect time to crack open a cloudy Weissbier and dig into some mouthwatering pork chops stuffed with figs.  The banana and clove notes from the German "white beer" are right at home with the earthy tones of figs and apples from this fall dish. Take it a step further with our Pumpkin Weissbier Recipe.  The ever evolving pumpkin and mulling spice flavors will enhance the autumn goodness found in this dish.  Watch the wheat grow and the foliage change with a Pumpkin Weissbier in your hand.
  • 4 loin pork chops, 1 1/4 inch thick (Berkshire if available)
  • 2 tbs butter or margarine
  • 1/2 cup finely shopped celery
  • 1/4 cup finely chopped onion
  • 1 small clove of garlic, minced
  • 1 cup soft bread crumbs
  • 1/2 cup chopped dried figs
  • 1/2 tsp poultry seasoning
  • Kosher salt and black cracked pepper
  • 2 tsp vegetable oil
  • 2 tsp 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 bread crumbs, figs, poultry seasoning, salt and pepper to taste and 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 chops and keep warm.
  • Skim fat from pan liquid. Cook stirring until liquid is slightly thickened. Spoon sauce over chops.