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Stuffed pork chops
Stuffed pork chops
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Prep Time:
Cook Time:
40 minutes
Total Time:
40 minutes
Juicy pork chops stuffed with creamy brie and zesty chilli jam for a flavor explosion.
Ingredients:
  • 4 large (about 230g each) pork chops, French trimmed
  • 50g double brie, cut into 4 slices
  • 52.80 gm chilli jam
  • 4 slices prosciutto
  • 80ml (1/3 cup) brandy
  • 1/2 bunch watercress, sprigs picked
  • 2 celery sticks, cut into matchsticks
  • 1 green apple, cut into matchsticks
  • 18.20 gm extra virgin olive oil
  • 20.00 ml white balsamic vinegar
  • 2.95 gm Dijon mustard
Instructions:
  • Preheat your oven to 180C/160C fan forced. Carefully make a pocket in the thickest part of each chop with a small sharp knife. Stuff each chop with a brie slice and 2 tsp of jam. Season with pepper and seal the pocket by wrapping a piece of prosciutto around each chop.
  • Preheat a non-stick ovenproof frying pan over medium heat and spray with oil. Sear chops for 2 minutes on each side until golden, then transfer the pan to the oven. Roast for 6 minutes until cooked through, then rest on a plate. Next, return the pan to medium-high heat and pour in brandy. Stir occasionally and cook for 2 minutes until the sauce reduces and thickens.
  • In a bowl, mix together watercress, celery, and apple. In a separate bowl, whisk oil, vinegar, and mustard. Season with salt and pepper, then pour over the watercress mixture. Gently toss to combine.
  • Plate the pork chops and salad individually. Finish with a generous drizzle of the flavorful brandy sauce.

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