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Brie Filled Pork Chops with Apple Stuffing
One (3-ounce) package cream cheese may be substituted for the 4 1/2-ounce round Brie.
4 boneless center-cut pork chops
1 (4 1/2-ounce) round Brie or gouda cheese
2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 cup water
3/4 teaspoon chicken bouillon granules
3/4 cup apple juice
2 garlic cloves, halved
2 fresh sprigs or 2 1/2 teaspoons dried rosemary
2 cups herb-seasoned stuffing mix
1 large Red Delicious apple, unpeeled and chopped
Garnishes: apple wedges, fresh rosemary sprigs
Cut an opening in 1 side of each chop, cutting to but not through remaining 3 sides. Cut cheese into 4 portions; place 1 portion into each opening. Secure with wooden picks. Combine flour, pepper, and paprika; dredge chops in flour mixture. Brown chops in hot oil in a large ovenproof skillet 3 minutes on each side. Remove from skillet. Combine water and next 4 ingredients in skillet; bring to a boil. Boil 1 minute; remove and discard garlic and rosemary. Stir in stuffing mix and chopped apple. Return chops to skillet. Bake, covered, at 350° for 30 minutes or until tender. Garnish, if desired.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
