Stuffed pork chops

Recipes / Meat

These succulent pork chops have a tasty surprise inside - tangy brie cheese and sweet, spicy chilli jam.

Recipe «Stuffed pork chops» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 4 large pork chops, French trimmed, 50g double brie, cut into 4 slices, 2 tbs chilli jam, 4 slices prosciutto, 80ml brandy , 1/2 bunch watercress, sprigs picked, 2 celery sticks, cut into matchsticks, 1 green apple, cut into matchsticks , 1 tbs extra virgin olive oil, 1 tbs white balsamic vinegar, 1/2 tsp Dijon mustard.

Ingredients:

  • 4 large pork chops, French trimmed 
  • 50g double brie, cut into 4 slices 
  • 2 tbs chilli jam 
  • 4 slices prosciutto 
  • 80ml brandy 
  • 1/2 bunch watercress, sprigs picked 
  • 2 celery sticks, cut into matchsticks 
  • 1 green apple, cut into matchsticks 
  • 1 tbs extra virgin olive oil 
  • 1 tbs white balsamic vinegar 
  • 1/2 tsp Dijon mustard 

Instructions

  1. Preheat oven to 180C/160C fan forced. Use a small sharp knife to make a slit in the thickest part of the chop, taking care not to cut all the way through. Place a brie slice and 2 tsp of jam in the pocket of each chop. Season with pepper. Wrap a piece of prosciutto around each chop to seal pocket.
  2. Heat a non-stick ovenproof frying pan over medium heat. Spray with oil. Cook chops for 2 minutes each side or until golden. Transfer pan to oven. Roast for 6 minutes or until cooked through. Transfer to a plate to rest. Return the pan to medium-high heat. Add brandy. Cook, stirring occasionally, for 2 minutes or until the sauce reduces and thickens.
  3. Combine watercress, celery and apple in a bowl. Whisk together oil, vinegar and mustard in a small bowl. Season. Pour over watercress mixture. Toss gently to combine.
  4. Divide pork chops and salad among serving plates. Drizzle with the brandy sauce.