Cranberry, Sage and Brie Stuffed Chops
Simple and decadent with colors and flavors to impress.
Cook Time: 15 Minutes
4 Smithfield pork chops (1 1/2 inch thick)
1 cup fresh cranberries
Zest and juice of 1 orange
1 tablespoon brown sugar
1 wedge of brie, cut into 4 chunks (leave rind on)
1 bunch of fresh sage leaves (whole), reserve some for garnish
Salt and pepper to taste
Flour for dredging
2 tablespoons oil
1 tablespoon butter
In a medium mixing bowl, gently stir together cranberries, zest, juice and brown sugar.
Cut a large pocket into the side of each chop and stuff with brie, cranberry mixture and 2 leaves of sage. Secure opening with toothpick. Salt and pepper chops.
Heat oil and butter in a large saute pan. Dredge chops in flour and saute until cooked through. Approximately 15 minutes.
Serve with your favorite steamed vegetables.
Recipe and photo by Smithfield.
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this does not look appetizing for a hard working blue color guy. maybe a ladies get together.