Fig-Glazed Pork Chops with Thyme Stuffing and Roasted Green Beans

Imagine coming home after a long day and being able to whip up a dinner that feels special but is surprisingly simple. These fig-glazed pork chops are exactly that-a quick, satisfying meal that brings restaurant-quality flavor to your table. The sweet and savory fig jam sauce perfectly complements the tender pork, while the shallot-thyme pan stuffing and roasted green beans round out the plate.

This recipe is designed for busy weeknights, using just a handful of ingredients and one pan for the stuffing. The green beans roast in the oven, leaving you free to focus on the pork and stuffing. In under an hour, you’ll have a complete, comforting dinner that’s sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Trim ends of green beans and place on a baking sheet. Drizzle with oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and slightly charred.
2. While green beans roast, prepare the stuffing. Cut demi-baguette into small cubes. Peel and finely dice shallot. Pick thyme leaves from stems.
3. In a medium skillet over medium heat, add a drizzle of oil. Sauté shallot until softened, about 2 minutes. Add bread cubes and thyme leaves; cook, stirring, until bread is lightly toasted, about 3 minutes.
4. In a small bowl, whisk chicken stock concentrate with 1/4 cup water. Pour over bread mixture, stirring until bread absorbs liquid and stuffing is moist but not soggy. Remove from heat and keep warm.
5. Season pork chops on both sides with salt and pepper. In a separate skillet over medium-high heat, add a drizzle of oil. Sear pork chops until golden brown, about 3-4 minutes per side (cook to an internal temperature of 145°F).
6. In a small bowl, mix fig jam with 1 tablespoon water. After flipping pork, spoon fig glaze over the chops and let it caramelize for the last minute of cooking.
7. Serve pork chops alongside roasted green beans and shallot-thyme stuffing. Drizzle any remaining pan juices over the pork.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

What can I substitute for fig jam?

Apricot jam or apple butter make good substitutes, though the flavor will differ slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.