Saturday, April 10, 2010

Fig Stuffed Pork and Spring Salad

What not to do with stuffed meat? Stick them in an indoor, 2 sided grill. My brainiac self didn't really think ahead...soft goat cheese kinda squishes right on out when it's under pressure. Duh. So. I'd go ahead and either pan-fry in some cooking spray or grill them on the BBQ.
Top both salad and chops with chopped chives. Great with mashed potatoes. Gorgeous.

Fig and Goat Cheese Stuffed Pork
3 boneless lean pork chops, each split widthwise
1 tbsp fig jelly
2oz goat cheese
Salt and pepper

Cut a slit horizontally across the cut side of the pork to make a deep pocket. Stuff each equally with some fig and goat cheese. Sprinkle with salt and pepper

Cook about 4-6 min a side or til done (I like a bit pink, hubby likes pork a little more cooked).

Spring Salad with Fig Basalmic
1 tbsp fig spread or jelly
Small splash canola oil
Large pour basalmic vinegar
Salt and pepper to taste
Spring mix lettuce
About 4 large strawberries, sliced thin
2 oz goat cheese
Handful candied pecans, chopped fine

Whisk together fig spread, basalmic, oil, salt and pepper.

Divide cheese into about 8 pieces, roll each into a ball, then roll in crushed pecans.

Toss greens (as much as you want for two people) with dressing. Serve into bowls, top with strawberries and cheese balls.

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