Fig Stuffed Pork Chop with Roasted potatoes with pineapple & Soy Sauce reduction

Fig Stuffed Pork Chop with Roasted potatoes w/ pineapple & Soy Sauce reduction


Stuffed Pork Chop – serves 3

3 – 3 oz. pork loin chops

1/3 c. cranberries

3 oz. figs chopped

¼ c. diced yellow onion

2 T. apple juice

¼ oz. Asiago cheese

¼ c Ian’s bread crumbs


Begin by cutting a pocket into the chop and set aside. In a small sauce pan, heat cranberries over medium heat for 2-3 minutes. Smash cranberries with the back of a spoon, and then add in figs, onion, apple juice and Asiago. Sauté for an additional minute then remove from heat and allow to cool. Stuff each pork chop with the fig stuffing and dust with Ian’s bread crumbs. Place pork on a cooking sheet and bake in oven at 350 degrees for 10-12 minutes.


Roasted Potatoes – makes 4 1/2 c.

2 c. diced Yukon gold potatoes

1 t. grapeseed oil

1 t. lemon juice

¼ t. salt &pepper

¼ t. minced rosemary

Pinch crushed pepper flakes. 

Combine all ingredients together and place on a cooking sheet. Place in oven at 350 degrees for 25- 30 minutes.


Pineapple Reduction/Soy Sauce Reduction

¼ c. pineapple juice

¼ c. Soy sauce

In a small sauce pan over medium low heat bring the pineapple juice/Soy sauce to a simmer. Let simmer for 15-20 minutes or until juice/sauce has reduced by ¾. Should be the consistency of a light syrup. Add steamed baby carrots or you favorite vegetable side.



Calories 336 Protein 25g Carbohydrates 27g Sodium 298mg Fat 13g Fiber3g