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Stuffed pork chops

  • 0:40 Cook
  • 4 Servings


  • 4 large (about 230g each) pork chops, French trimmed
  • 50g double brie, cut into 4 slices
  • 2 tbs 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
  • 1 tbs extra virgin olive oil
  • 1 tbs white balsamic vinegar
  • 1/2 tsp Dijon mustard


  • 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.

Source: taste.com.au


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