Thick chops stuffed with brie
13
- Makes4 Servings
Ingredients
90 g brie, or camembert
4 bone-in, centre-cut pork chops, at least 1-in. thick
vegetable oil
1 large red or green apple
1/4 cup water
1 tbsp Dijon mustard
1/2 tsp poultry or Italian seasoning
Instructions
Cut brie into 4 slices (it's OK to leave rind on). Make a slit about 2 inches (5 cm) long in side of each chop. Stuff each with a slice of brie. Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add chops. Cook until lightly golden, 2 to 3 minutes per side. You may need to do this in 2 batches. Remove chops to a plate as they are done.
Meanwhile, slice unpeeled apple into thin wedges. Once pork is removed from pan, add apple along with a little more oil. Stir occasionally until apple wedges are lightly golden, 3 minutes. Pour in water. Add Dijon and seasoning. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Push apple wedges to side of pan.
Return chops to pan. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until pork is springy when pressed, 10 to 12 minutes. Turn chops over halfway through. Remove chops and apple to plates. Increase heat to high. Stir constantly until sauce is as thick as you like, about 2 minutes. Sauce will be golden and flecked with flavourful bits. Wonderful with green beans and baby potatoes. Sprinkle with fresh rosemary, if you wish.
Nutrition (per serving)
Calories 329, Protein 26.2g, Carbohydrates 8.5g, Fat 21g, Fibre 1.2g, Sodium 249mg.
Turn plain pork into fancy fare! Buy thick chops at the meat counter. Stuff with creamy brie, then simmer with a sweet apple.
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