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Brie Stuffed Pork Chops With Apples & Onions

Here's how you make Brie Stuffed Pork Chops With Apples & Onions
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  • Servings: 4
  • Prep: 5m
  • Cook: 40+m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 (2 to 2 1/2 pounds) pork loin chops (bone-in, approximately 1-1/4" thick
  • 3 ounces brie cheese (sliced, 4 slices)
  • 1/4 cup dried cranberries (fine chopped)
  • 1/4 cup walnuts, fine chopped
  • 4 teaspoons apple jelly (I use sugar free)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon allspice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • 1 tablespoon olive oil (to saute)
  • 1 tablespoon butter, to saute
  • FOR APPLES AND ONIONS
  • 1 large apple (green apple, thin sliced)
  • 2 apples (small firm red apples, thin sliced, mcintosh, fuji; or similar)
  • 1 large yellow onion (cut in quarters and thin sliced)
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1/2 tablespoon Dijon mustard (more or less to taste)
  • 1 teaspoon cider vinegar
  • 1 tablespoon brandy (apple brandy, or plain brandy, optional)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Nutmeg, pinch of
  • 1 tablespoon butter
  • Kosher salt, to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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