Fig Stuffed Pork Chops…say What!?

This is the entire excerpt from Mike’s Gone Paleo for this recipe,  I love his creativity and humor and felt no need to edit!  This man is a Paleo Foodie Genius!! Follow his blog for some amazing Paleo Recipes!


[box_dark]Damn, I’m almost at a loss of words about this little creation but I have to tell the story so I have a record of it and what I did…

I was feeling pretty lazy tonight and I had to cook dinner so I pulled some thick pork chops out and put them on the counter. Stumped about what the hell I was going to do with them I pulled out some asparagus to roast because it is easy and is always good. Then I shuffled over to the pantry (not typically a place to go for inspiration) and I opened it up and there they were…figs! I thought to my self I bet I can stuff a pork chop with figs and it would go really well together.  Huh, never had that before but for some reason I was now determined yet still had no clue how I was going to do it.  So I sliced a nice pocket in each of the pork chops then decided to get some coconut oil in a pan warmed up.

Then I just started cutting stuff up. Grabbed some celery, an onion and some garlic. Diced it all up nicely tossed in a pat of butter, turned up the heat and sauteed it in coconut oil and butter for about 5-8 mins.

I coated the outside of the pork chops in extra virgin olive oil and put some salt and pepper on them while I prepped the stuffing.  While the onions, celery, and garlic cooked I chopped up the figs (about 5).  Once the veggies were cooked nicely I removed it from the heat, tossed in the figs and dusted it with almond meal flour.  I stirred it up to coat everything and then I stuffed it into the chops.

I sauteed the pork chops in coconut oil for about 5-6 mins per side and finished it off in the oven for 7 mins.  I let it rest for about 6 mins, plated it up and enjoyed one of the best dinners I’ve made in a while.  The only bad part was that all this creativity made me over cook the asparagus a bit…it was still good but a little soft for my taste.

Here it is:

And another view from the top

So freaking good! The figs were the star and inspiration of this dish!


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