Adapted from Tyler Florence (foodnetwork.com)
- 4 thick bone-in pork chops
- 16 oz vegetable broth
- 1/4 c sugar
- 1/4 c sea salt
- 1/4 c DEVO garlic EVOO (or other EVOO)
- 4 fresh rosemary sprigs
- 3 garlic cloves, finely chopped
- 3/4 c Italian parsley, divided
- 4 dried figs, thinly sliced
- 4 slices prosciutto
- 4 slices Fontina
- 1/2 cup vegetable stock
- 4 tablespoons unsalted butter, chilled
- Freshly ground sea salt and black pepper
- 4 sprigs Italian parsley, for garnish
- Reserved drippings
- Finely chop ½ c parsley. Set other ¼ cup aside.
- Mix broth, sugar, salt, rosemary, chopped parsley and garlic in large re-sealable bag.
- Add chops and marinate at least 30 minutes.
- Preheat oven to 425°.
- Drain pork chops and pat dry.
- Using paring knife, make horizontal cut into center of each chop to form pocket.
- Stuff each chop with 1 sliced fig, slice of Fontina and slice of prosciutto inside each pocket and secure with toothpicks.
- Bake for 15 minutes, reserve pan drippings.
- Fire up grill or use large cast iron skillet or indoor grill pan. (if cooking indoors, heat to medium-high)
- Brush with EVOO.
- Add chops and cook for 4 minutes.
- Turn chops and cook until golden, and internal temperature reaches at least 145°.
- Add drippings to sauté pan.
- Add vegetable stock mixing to incorporate all liquids.
- Cut in butter and whisk to thicken sauce.
- Season with freshly ground sea salt and black pepper. (I needed to add a dash of Gravy Master to darken)
- Serve chops topped with sauce and fresh parsley.