Balsamic Fig-Stuffed Pork Chops

Directions

1. 1
   Heat half of the olive oil in a medium skillet over medium heat.
2. 2
   Add the fennel, season with salt and pepper, and cook for 4 to 5 minutes, until softened.
3. 3
   Add the shallots and garlic and cook for 1 to 2 minutes, until fragrant.
4. 4
   Stir in the fig jam, chicken broth, vinegar, and rosemary and cook for about 1 minute, until the liquid is completely absorbed into the mixture.
5. 5
   Stir in the bread cubes and season with salt and pepper, to taste.
6. 6
   Heat the remaining half of the olive oil in a large skillet over medium-high heat.
7. 7
   Meanwhile, using a sharp knife, cut a 2-inch deep pocket in the center of each pork chop (dont cut all the way through).
8. 8
   Stuff each pocket with one-fourth of the fig jam mixture and close the pork around the stuffing.
9. 9
   Season the pork chops on both sides with salt and pepper and add them into the skillet.
10. 10
    Cook for 5 to 7 minutes per side, until cooked through.
11. 11
    Transfer the pork chops to a work surface and let them rest for 15 minutes before serving.
12. 12
    Adapted from the book Ad Hoc At Home by Thomas Keller.