Brie and Apple Stuffed Pork Chops
Ingredients
2 large pork chops, I bought bone out, with a pocket cut into them
(you can ask the butcher to do this for you!)
4 oz. brie cheese, sliced
½ granny smith apple, sliced thin
Italian seasoning
Garlic Powder
Salt and Pepper
Coconut or cooking oil
Tooth Picks (optional)
Dijon Cream Sauce (Recipe to Follow)
Instructions
Preheat the Oven to 350 degrees.
If you didn’t have the butcher cut a pocket in your pork chops,
carefully with a sharp knife, cut a pocket into the side of the pork chop but
don’t go all the way through. Season all
sides, including the inside with salt and pepper, garlic powder, and Italian seasoning. Divide the cheese and apples between the two
chops and stuff them, if there is extra don’t over stuff them as that will make
the filling spill out!
Heat up a skillet (I used cast iron so I only had one pan to clean in
the end but whatever you have works) and add the oil, sear both sides of the
pork chops. If you are using an oven
safe pan put the entire pan in the oven for approximately 20 minutes or until
the internal temperature (Told you that meat thermometer would be really handy)
reads 165 degrees, you can take them out at 160 and cover them with foil while
you finish the remaining steps.
Serve with the Dijon Cream sauce and I served mine with the previous
quinoa recipe.
Dijon Cream Sauce
1 tbsp. Dijon mustard
1 tbsp. whole grain mustard
½ cup cream
Salt and pepper
Add the ingredients to a small sauce pan, bring to a boil and reduce
to a simmer until the sauce coats the back of a spoon. Spoon over the pork chops.
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