Apple & Brie Stuffed Pork Chops

Tender pork, tart apple, creamy brie and sweet onion make for a perfect flavor combination!

When I think of the flavors 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!

We’re going to add in a “knock it out of the park” ingredient that will move this dish to the next level. And that ingredient is brie.  The creamy texture and mild flavor is such a delicious compliment to this recipe

What is brie cheese?

Brie is a soft French cheese typically made from cow’s milk.  It’s a popular creamy, soft-ripened cheese with a bloomy rind. It pairs well with sweet ingredients such as fruit or jams, but is equally as happy in a savory dish paired with pork or bold herbs

A few of our popular posts including brie are

Brie & Apricot Puff Pastry

Brie & Sun-dried Tomato Stuffed Mushrooms

Roasted Veggies with Brie

Flatbread Briezza

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 and 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

Peel and dice the onion

Peel, core and dice the apple and dice the garlic

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

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

Cook another 3-4 minutes to brown the bread crumbs

Remove from the heat and set aside

Time to address the pork

We are starting with 4 thick boneless center cut pork chops

Trim any excess fat off of the chop

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

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

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

Press the chop down to smooth out the filling

I have a 4 ounce wheel of brie and I’ve removed the top and bottom rind and sliced the cheese thinly

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

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

Mix to combine

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 saucepan until the are easier to brush on the chops

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 into the Panko and set that one 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

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Enjoy!!!

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

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