Cranberry, Sage, and Brie-Stuffed Chops
Recipe from
Smithfield
Simple and decadent with colors and flavors to impress.
Ingredients
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4Smithfield pork chops (1 1/2 inch thick)see savings
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1 cupfresh cranberriessee savings
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Zest and juice of 1 orangesee savings
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1 tablespoonbrown sugarsee savings
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1 wedgebrie, cut into 4 chunks (leave rind on)see savings
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1 bunchfresh sage leaves (whole), reserve some for garnishsee savings
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Salt and pepper to tastesee savings
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Flour for dredgingsee savings
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2 tablespoonsoilsee savings
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1 tablespoonbuttersee savings
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
Serve with your favorite steamed vegetables.
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