Pork

Apple and Brie Stuffed Pork Chops

When I think of fall apples immediately come to mind

And when I’m thinking of a fall dinner, apples and pork are just such a go to favorite!

So how do we incorporate these two timeless companions into something new and exciting…

And the answer is….

Drum roll please…….

Brie!!!!

Brie is a soft French cheese typically made from cow’s milk

This cheese lends itself particularly well with fruit making it a perfect addition to these pork chops!

We are going to approach these chops in steps

The first step is the filling

So let’s get started

We will need 1 onion, 1 granny smith apple, 2 garlic cloves, 1/2 cup of bread crumb, 1 teaspoon of kosher salt and ground black pepper

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Peel and dice the onion

Peel, core and dice the apple and dice the garlic

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Add 2 tablespoons of olive oil in a pan over medium heat

Add in the onion, apples, garlic, salt and pepper

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Cook 8-10 minutes or until the apples and onions have softened and start to become translucent and lightly browned

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I’m a big fan of fresh herbs so let’s chop at least 1/4 cup of fresh parsley

Add the parsley and bread crumbs to the apple and onion mixture

Stir to incorporate

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Cook another 3-4 minutes to brown the bread crumbs

Remove from the heat and set aside

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Time to address the pork

“Hello Pork”

I’m giving my age here but someone, somewhere will get this joke

So we are starting with 4 thick boneless center cut pork chops

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Trim any excess fat off of the chop

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Next we are going to insert the knife into the chop as if we were making a pocket and move the blade tip back and forth without cutting through the chop

Repeat with the rest of the chops

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Start filling each chop with 2 tablespoons of apple and breadcrumb mixture

I like to start with 2 then I come back and add more to each chop to try and keep the filling even

Press the chop down to smooth out the filling

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Now it’s time for the “Knock it out of the park” ingredient…that ingredient that just moves a dish another level

And that ingredient is Brie!

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I like to remove the top and bottom rind from the brie

Then slice it thinly

We used around 4 ounces for this dish

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Stuff 1-2 slices of brie per pork chop and then repeat until it is done

You can break up any remaining pieces and stuff them in, just don’t over fill them

Press them down again

Next up we will need around 1 1/2 cups of Panko (Japanese breadcrumbs), 1 cup of apricot preserves and 1 teaspoon each of kosher salt and ground black pepper

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Place the Panko in a pie plate and add in the salt and pepper

Mix to combine

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Now you may be wondering what the Apricot preserves are for and that is the cool part

I’m going to use them to adhere the Panko to the chops

The preserves will add a sweet and tangy fruity flavor that goes great with the pork

Heat the preserves for a bit in a sauce pan until the are easier to brush on the chops

Brush some preserves on the top side of each chop

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Take a chop and place it in the Panko and press down

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Brush the other side with preserves

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Flip and press into the Panko and set that one aside

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Repeat with the rest

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Preheat your oven to 350 F

Heat 2 tablespoons of olive oil in an oven proof pan (I’m using my trusty cast iron)

Place your chops in the pan

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Sear for 5-6 minutes and flip when you get a nice golden crust

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Place the chops into the oven for 18-20 minutes or until done

Remove from the oven and allow them to rest before serving

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Serve and enjoy these moist and flavorful Apple and Brie Stuffed Pork Chops!!!!

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Enjoy!!!

Simply Sundays! ~ Apple and Brie Stuffed Pork Chops

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

4 thick cut boneless pork chops

For the filling

1 green apple peeled, cored and diced

1 small onion peeled and diced

2 cloves of garlic diced

1/2 cup of breadcrumbs

1/4 cup of fresh parsley chopped

1 teaspoon each of kosher salt and ground black pepper

4 ounces brie cheese

For the coating

1 – 1 1/2 cups of Panko breadcrumb

1 cup of apricot preserves melted down

4 tablespoons of olive oil

1 teaspoon each of kosher salt and ground black pepper

Directions

Peel and dice 1 small onion.  Peel, core and dice 1 granny smith apple.  Peel and dice 2 garlic cloves.  Add 2 tablespoons of olive oil in a pan over medium heat.  Add in the onion, apples, garlic, salt and pepper.  Cook 8-10 minutes or until the apples and onions have softened and start to become translucent and lightly browned

Add 1/4 cup of chopped fresh parsley and 1/2 cup of breadcrumbs to the apple and onion mixture.  Stir to incorporate.  Cook another 3-4 minutes to brown the bread crumbs.  Remove from the heat and set aside

Trim 4 thick cut boneless pork chops of any excess fat.  Slice a pocket into them without slicing all the way through

Stuff the pork chop using about 2 tablespoons of stuffing per chop.  Then start back over and add more so you can keep the stuffing even in each chop.  Press the chop down to smooth out the filling

Remove most of the rind from a 4 ounce chunk of brie, then slice into strips. Stuff 1-2 slices of brie per pork chop and then repeat until it is done.  You can break up any remaining pieces and stuff them in, just don’t over fill them.  Press them down again

In a pie plate add 1 1/2 cups of Panko and 1 teaspoon each of kosher salt and ground black pepper.  Mix to combine.  In a small saucepan add in 1 cup of apricot preserves and cook a couple minutes to break it down making it easier to spread on the chop

Brush some preserves on the top side of each chop.  Take a chop and place it in the Panko and press down.  Brush the other side with preserves.  Flip and press that side into the Panko and set the chop aside.  Repeat with the rest

Preheat your oven to 350 F.  Heat 2 tablespoons of olive oil in an oven proof pan (I’m using my trusty cast iron).  Place your chops in the pan.  Sear for 5-6 minutes and flip when you get a nice golden crust

Place the chops into the oven for 18-20 minutes or until done.  Remove from the oven and allow them to rest before serving

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Flat Wire Whisk

© Simply Sundays 2018
All rights reserved

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