Cranberry, Sage, and Brie-Stuffed Chops

Simple and decadent with colors and flavors to impress.

Recipe from Smithfield
Cranberry, Sage, and Brie-Stuffed Chops
SERVINGS
4
TOTAL TIME
15 mins
Ingredients
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  • 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 brie, cut into 4 chunks (leave rind on)
  • 1 bunch fresh sage leaves (whole), reserve some for garnish
  • Salt and pepper to taste
  • Flour for dredging
  • 2 tablespoons oil
  • 1 tablespoon butter
Directions
1. 
In a medium mixing bowl, gently stir together cranberries, zest, juice, and brown sugar.
2. 
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.
3. 
Heat oil and butter in a large saute pan. Dredge chops in flour and saute until cooked through. Approximately 15 minutes.
Serving Suggestions
1. 
Serve with your favorite steamed vegetables.
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