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 & Sun-dried Tomato Stuffed Mushrooms
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!!!
Simply Sundays! ~ Apple & Brie Stuffed Pork Chops
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 breadcrumbs. 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
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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Could you add Cranberries?
What a great idea! Sure you could. I would use dried cranberries vs fresh though. Let us know how it turns out!