Saturday, October 31, 2009

Pork Chops with Brie & Apple Stuffing

This recipe was fantastic, and we loved the tasty aromas of the woodsy rosemary mixed with the sweetness from the apples. The pork chops (I would recommend using thick-cut chops) are stuffed with creamy brie cheese, seasoned, and pan-fried to form a nice crust. The stuffing is absorbed with apple juice and chicken broth, and then everything is baked together for 30 minutes. This was delicious!

Ingredients:
(4) 4-oz each boneless center cut pork loin chops, preferably thick-cut
2-oz brie cheese
2 Tbsp all-purpose flour
1 tsp pepper
1 tsp paprika
2 tsp canola oil
1 cup chicken broth
3/4 cup unsweetened apple cider (Used unsweetened apple juice)
2 large garlic cloves, halved
1 tsp dried rosemary seasoning
2 cups herb-seasoned stuffing mix (Used Stove Top Stuffing mix)
1-1/3 cups chopped apple (approximately 1 medium apple)
Garnish- 1 apple, cut into wedges
Garnish- 2 fresh rosemary sprigs

Directions:
1. Preheat oven to 350.
2. Cut a pocket in one side of each chop, but not all the way through the remaining 3 sides.
3. Cut cheese into 4 portions. Place one portion into each pocket of chops. Secure with toothpicks. Repeat for remaining chops.

4. Combine flour, pepper, and paprika. Dredge chops in flour mix.

5. Spray a large skillet with cooking spray, and add oil.
6. Over medium heat, add chops and cook 3 minutes on each side, until browned. Remove chops from pan and place into a baking dish.
7. Combine broth, cider, garlic, and rosemary to pan. Bring to boil for 1 minute.
8. Remove and discard garlic and rosemary.
9. Add stuffing mix and chopped apple. Stir well until all the liquid has been absorbed.
10. Pour contents, gently, into the baking dish on top of the pork chops.

11. Cover with foil and bake for 30 min.
12. Garnish with apple wedges and rosemary sprigs.

Source: AOL

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