RECIPES

Fig and Gran Canaria®-Stuffed Pork Chops

Active Time

45 Minutes

Servings

Ingredients

1 cup dry white wine
2/3 cup chopped dried figs
1/2 cup chopped dried apricots
1 cup soft bread crumbs
2 teaspoons minced fresh sage
6 ounces Carr Valley Gran Canaria® cheese, diced (1 1/2 cups)
4 bone-in thick-cut pork chops (6 to 8 ounces each)
Salt and pepper

Fig Sauce:

1 tablespoon butter, cubed
1 large shallot, finely chopped
2 cups chicken broth
1/3 cup balsamic vinegar
1 cup diced dried figs
1 teaspoon cornstarch
1 teaspoon cold water
1 ounce Carr Valley Gran Canaria® cheese, finely shredded (1/4 cup)
Salt and pepper

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gran Canaria™ can be used in this recipe.

Instructions

Heat oven to 350°F.
Bring the wine, dried figs and apricots to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 5-6 minutes or until wine is reduced by half, stirring occasionally. Remove from the heat. Cool slightly. Stir in bread crumbs and sage. Add Gran Canaria®; toss to combine.
Cut a pocket into each pork chop with a sharp knife horizontally to within a 1/4 inch of the bone. Season with salt and pepper. Stuff each pork chop with fig mixture; secure with toothpicks.
Place pork chops on a greased 15 x 10-inch baking pan. Bake for 30-40 minutes or until a thermometer inserted into meat reads 145°F. Tent with aluminum foil. Let rest for at least 5 minutes. Remove toothpicks.

Fig Sauce:

Meanwhile, melt butter in a large skillet over medium heat. Add shallot; cook and stir for 4-5 minutes or until shallot is tender. Add chicken broth and balsamic vinegar. Bring to a boil, stirring frequently. Reduce heat; stir in dried figs. Bring to a boil; cook and stir for 5-7 minutes longer or until liquid is reduced to about 1 cup.
Reduce heat to low. Combine cornstarch and water in a small bowl until smooth; stir into sauce. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat. Gradually stir in Gran Canaria® until melted. Season with salt and pepper. Serve sauce with pork chops.

Recipe Tips

This recipe was tested with sauvignon blanc wine. | Several Wisconsin cheesemakers craft mixed-milk cheeses that may also work in this recipe.

Cheesemonger Tip

Carr Valley’s Gran Canaria® was named Overall Best USA Cheese in the 2022 International Cheese & Dairy Awards. This mixed-milk cheese is made from goat, sheep and cow milk. It’s an olive oil-cured specialty aged for at least two years. One bite, and you’ll experience its intense fruity, nutty, sweet and pungent flavors all at once.

Fig and Gran Canaria®-Stuffed Pork Chops

Ingredients

Fig Sauce:

Cheese

Instructions

Fig Sauce:

Recipe Tips

Cheesemonger Tip

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