Fruit ‘N Filbert Pork Chops (adapted from A Treasury of Prize Winning Filbert Recipes, 1973)


Fruit ‘N Filbert Pork Chops is easily my favorite recipe from A Treasury of Prize Winning Filbert Recipes, transforming a usually bland and dry pork loin into a delicious weeknight meal.  The fruit is arguably central to the flavor profile, but the recipe still showcases the toasty bitterness of roasted hazelnuts.   It’s also deliciously old school, centered around a giant hunk of protein but with a sticky sweet sensibility that’s long since gone out of vogue.  The ingredient list is a love letter to the Pacific Northwest, and perfectly encapsulates both the time and place that A Treasury of Prize Winning Filbert Recipes comes from.

Preparation is straightforward but benefits from advance planning.  The filberts can be toasted several days ahead of time and stored in an airtight container, which will allow you to have Fruit ‘N Filbert Pork Chops on the table in about an hour.   Chop the onions and apples while you’re searing the pork loin to optimize things further.  The original recipe calls for canned figs, which I haven’t seen on store shelves in decades.  In the recipe below I’ve substituted fig preserves, which are available at most American grocery stores:   a half cup of dried figs reconstituted in a quarter cup of boiling water would work as well.   Canned plums might work in a pinch.

My family is accustomed to playing guinea pig for my vintage recipes, which can be hit or miss, but Fruit ‘N Filbert Pork Chops were an unqualified smash hit.   I knew that the meat would be popular, but I was surprised to see every family member go back for more fruit.  They even ate the leftover fruit and rice on its own the next day.  And I can’t say that I blame them:   the fruit ‘sauce’ is a happy balance of sweet and savory – perhaps a little bit too sweet to eat on its own, but perfect cut with rice or protein.  The filberts in the sauce lose a little bit of their crunch but lend some richness and fat to complement the lean protein.  And, unlike most recipes I encounter from the 1970s, the pork isn’t cooked into oblivion.   After an hour of cooking the center of the thickest pork loin was just barely above the USDA-recommended 145º F, about as juicy and tender as pork loin is ever going to get.

There’s an awful lot going on in this dish, so keep the sides simple.   Rice, barely, or couscous are perfectly suited to soak up the watery sauce.  I served a simple coconut rice – basmati steamed with coconut milk and broth – which was bland on its own but seemed to complement the fruit sauce perfectly.   For the obligatory green veggie I served steamed sweet peas, and would also recommend fresh green beans or lightly steamed broccoli.   Fresh tomatoes might also be an option in late summer, but avoid bitter greens or carrots.

A Treasury of Prize Winning Filbert Recipes is generally available, used, on Amazon or elsewhere.  Enjoy!

 

 

Fruit ‘N Filbert Pork Chops (adapted from A Treasury of Prize Winning Filbert Recipes, 1973)

  • Preparation: 15 min
  • Cooking: 1 h 20 min
  • Ready in: 1 h 35 min
  • For: 6 hearty portions
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Ingredients

Instructions

  1. Preheat the oven to 375º F.
  2. Slice pork loin roast into six steaks, about an inch or two thick. Season lightly with salt and pepper.
  3. Heat oil in a frying pan over medium-high heat. When the oil starts to smoke, add pork steaks and sear for two minutes per side until nicely browned, working in batches if necessary.
  4. the mixture should resemble a savory pie filling.
  5. Press about half of the mixture into the bottom of a 13 x 9 casserole dish. Lay the pork chops on top, then cover with the remaining fruit mixture.
  6. Whisk together chicken bouillon, hot water, and white wine. Drizzle over the top. Cover and bake for 40 minutes.
  7. Whisk together olive oil and soy sauce as best as you can. Push any fruit mixture off the top of the pork chops and baste with the oil-soy sauce mixture. Bake, uncovered, 10 minutes more.
  8. Baste again and cook until pork loin reaches an internal temperature of 145º F, about 10-15 minutes more. Remove from oven and serve immediately.

Notes

To toast hazelnuts heat in a 275º  F oven in a large roasting pan for 20 minutes, shaking the pan occasionally to promote even browning.


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