Stuffed pork chops

Stuffed pork chops

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

The ingredient of Stuffed pork chops

  1. 4 large (about 230g each) pork chops, French trimmed
  2. 50g double brie, cut into 4 slices
  3. 2 tbs chilli jam
  4. 4 slices prosciutto
  5. 80ml (1/3 cup) brandy
  6. 1/2 bunch watercress, sprigs picked
  7. 2 celery sticks, cut into matchsticks
  8. 1 green apple, cut into matchsticks
  9. 1 tbs extra virgin olive oil
  10. 1 tbs white balsamic vinegar
  11. 1/2 tsp Dijon mustard

The instruction how to make Stuffed pork chops

  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.

Nutritions of Stuffed pork chops

fatContent: 515.762 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 63 grams protein
sodiumContent:

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