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Prep Time: 1 Hour
Yield: 6

Comment: Fig Trees are abundant in Louisiana. Annually the surplus fruit is preserved most often to serve with hot cathead biscuits or to enjoy with cheese. This recipe actually uses the preserved figs with pork. Another delicious combination!

6 bone-in pork chops
1 quart fig preserves
¼ cup vegetable oil
1 cup onions, diced
1/2 cup celery, diced
1 tbsp garlic, minced
1 cup chicken stock
½ cup green onions, sliced
salt and black pepper to taste

Method: Pre-heat to 375 degrees F. In a 12 inch cast iron skillet, heat oil over medium-high heat. Add pork chops and cook to a golden brown on both sides. Remove pork chops and set aside. Into the same skillet, add onion, celery, bell pepper and garlic. Sauté 3-5 minutes until vegetables are wilted. Add chicken stock and bring to a low boil. Return pork chops to the pan and top with figs and green onions. Season to taste with salt and pepper. Cover the skillet with a tight-fitting lid or aluminum foil and bake for 45 minutes. 





















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