Brie Stuffed Pork Chops With Apples & Onions

26
Ingredients

5m
Prep Time

40+m
Cook Time

45m
Ready In

Recipe: #23664

May 03, 2016

Categories: Chops, Cheese, 5-Minute Prep, Fathers Day, Sunday Dinner, Oven Bake, No Eggs, Alcohol, more

recipe by:
Kchurchill5

"A very delicious pork dish. Straight from the stove top - to the oven, to finish cooking. Serve with a side of wild rice; and a spinach salad. It reminds me of a favorite Fall dish my Mom used to make - but, with my changes. However, it is really delicious served any time of the year."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (438.6 g)
Calories 770.3
Total Fat - 45.7 g
Saturated Fat - 15.4 g
Cholesterol - 223.3 mg
Sodium - 1128 mg
Total Carbohydrate - 22.7 g
Dietary Fiber - 2.8 g
Sugars - 14 g
Protein - 66.1 g
Calcium - 279.6 mg
Iron - 2.4 mg
Vitamin C - 7.5 mg
Thiamin - 1.4 mg

Step 1

Chops ... You can have your butcher do this; or you can do this - cut a slit or pocket in the chop. Make sure you don't cut all the way through. Then, set the chops on the counter to take the chill off; and season with salt, pepper, allspice, and Italian seasoning on both sides. If you are not comfortable cutting the pocket, your butcher will be happy to do this for you.

Step 2

Filling ... Mix the apple jelly, cranberries and nuts together; and, put a spoonful into each pocket of the chop spreading it around. Then, add a slice of the brie cheese. Now, I don't find it necessary to secure the pocket with a toothpick; but, you can if you want.

Step 3

Chops ... Add the oil and butter to a non-stick ovenproof saute pan, medium high heat; and, saute the chops on each side until golden brown - about 3-4 minutes per side. Then, transfer the chops to a plate (cover with foil), as you make the apple/onion topping.

Step 4

Apples and Onions ... Add remaining butter to the pan (medium heat), along with the apples, onions and garlic; and, saute 3-4 minutes, stirring often. Then, add the broth, mustard, a pinch of nutmeg, salt and pepper; and, cook another couple of minutes - until everything is heated through. Return the chops to the pan; and, finish cooking for 30 minutes in a 350 degree oven.

Step 5

Finish ... Remove the chops to plate; and cover to keep warm. Add the sage, thyme, vinegar; and, re-season - only if necessary. Cook just a minute to combine all the flavors.

Step 6

Serve and ENJOY! ... I love to serve the chops over a bed of a wild/white rice blend, top with the apples and onions - and, any drippings or sauce. Then, finish with a spinach salad on the side.