Balsamic Fig-Stuffed Pork Chops

Heat half of the olive oil in a medium skillet over medium heat. Add the fennel, season with salt and pepper, and cook for 4 to 5 minutes, until softened. Add the shallots and garlic and cook for 1 to 2 minutes, until fragrant. Stir in the fig jam, chicken broth, vinegar, and rosemary and cook for about 1 minute, until the liquid is completely absorbed into the mixture. Stir in the bread cubes and season with salt and pepper, to taste.

Heat the remaining half of the olive oil in a large skillet over medium-high heat.

Meanwhile, using a sharp knife, cut a 2-inch deep pocket in the center of each pork chop (don’t cut all the way through). Stuff each pocket with one-fourth of the fig jam mixture and close the pork around the stuffing. Season the pork chops on both sides with salt and pepper and add them into the skillet. Cook for 5 to 7 minutes per side, until cooked through. Transfer the pork chops to a work surface and let them rest for 15 minutes before serving.

Adapted from the book Ad Hoc At Home by Thomas Keller.