PORK: Pork chops are so much tastier with stuffing which not only imparts flavour to the meat, but makes chops less prone to being over-cooked.

STUFFED PORK CHOPS:

6 large loin pork chops on the bone                            

 2 tbsp. sherry

 4 dried figs                                                                 

 1 tbsp. butter

 2 tbsp. olive oil                                                                       

 1 small onion, finely chopped

 2 cloves garlic, crushed                                              

 1 large Granny Smith apple

 2 tbsp. slivered almonds; lightly toasted                     

 1 tbsp. finely chopped sage leaves

 salt and pepper & cooking oil

Bring sherry and 1 tbsp. water to a boil in a small saucepan. Transfer to a bowl and add figs. Soak figs in the hot sherry mixture for about 20 minutes. Chop figs finely and reserve soaking liquid. Peel, core and grate apple.

Heat butter and 1 tbsp. olive oil in a skillet over medium heat until hot and add garlic and onion. Cook mixture for 3-4 minutes, or until onion is softened. Add apple, figs and reserved liquid and simmer for a few minutes more, or until most of the liquid has evaporated. Remove pan from heat and stir in the almonds and sage. Add salt and pepper to taste and let cool.

Trim pork chops of excess fat and make an incision into the middle of each chop from the side, being careful not to cut right through. Fill the pocket with about 1 ½ tbsp. apple and fig stuffing, pushing it well into the cavity. Brush chops all over with 1 tbsp. olive oil and season with salt and pepper.

Preheat oven to 400 degrees F.  In a heavy skillet with oven-proof handle, heat 1-2 tbsp. oil over medium-high or high heat until hot. Cook pork chops, 3 at a time, searing on one side for 3-4 minutes to brown, then transfer to a plate to keep warm. Arrange all the chops, browned-side down in skillet and transfer to oven.  Cook chops for 9-10 minutes, or until meat is cooked through. Let stand for 5 minutes before serving.