Fig and Spinach Stuffed Pork Chop with Fig Balsamic Reduction

Fig and Spinach Stuffed Pork Chop
Serves 2

2 Pork Chops-boneless and thick cut
4 Figs-Fresh or Dried-quartered
2 Garlic Cloves
1 Cup Spinach-cleaned
1 tsp Balsamic Vinegar

Heat a small saute pan with olive oil spray. Add your garlic and saute until golden. Add figs and spinach and cook until spinach starts to wilt. Drizzle in balsamic and season with salt and pepper. Cut a hole in the pork chop, from the top going toward the bottom. Stuff the chops with the fig mixture. In same saute pan, heat a little olive oil. Sear the chops on both sides for about 5 minutes each. Put in a preheated 350 oven and cook for 15-20 minutes, depending on thickness of chops. If you want to stuff a tenderloin instead, double the recipe for stuffing.

Balsamic Fig Sauce

6 Figs-Fresh or Dried-quartered
3 Tbsp Balsamic Vinegar
1/4 Cup Chicken Broth
1/4 tsp Salt
1/4 tsp Pepper

In a sauce pot or saute pan, heat a little olive oil spray on medium heat. Add figs and cook for 5 minutes, allowing them to breakdown some. Add balsamic and chicken broth and simmer for 10 minutes. When sauce has reduced by 1/4 and thickened, season with salt and pepper. Pour of chops and enjoy!