Ingredients

4    boneless loin pork chops, cut 11/4 inches (3 cm) thick
2    tablespoons (30 mL) butter
1/2    cup (125 mL) finely chopped celery
1/4    cup (50 mL) finely chopped onion
1     small garlic clove, minced
1     cup (250 mL) soft bread crumbs
1/2     cup (125 mL) diced figs
1/2     teaspoon (2 mL) summer savoury
Salt and pepper to taste
2     tablespoons (30 mL) canola oil
1/4     cup (50 mL) apple cider or apple juice
 

Directions

Remove any excess fat from pork chops. Using a sharp knife, cut pockets in each chop by slicing horizontally from fat side almost all the way through, but leaving it attached.

In a large frying pan or Dutch oven with a tight-fitting cover, sauté celery and onion in butter for 2 to 3 minutes. Add garlic and sauté until vegetables are softened. Remove from heat. Add bread crumbs, figs and summer savoury, and toss to combine. Season to taste with salt and pepper. Stuff mixture into pork chop pockets.

Add canola oil to the same pan, and brown chops on both sides. Drain excessive fat if it has accumulated.

Add apple cider or juice. Cover pan tightly, reduce heat to low and simmer for 40 to 50 minutes, until chops are fork tender. Remove chops and keep warm. Continue to cook liquid, stirring, until it is slightly thickened; spoon over pork chops when serving. Makes 4 servings.