Cranberry, Sage, and Brie-Stuffed Chops
Recipe from Smithfield

Simple and decadent with colors and flavors to impress.

Cranberry, Sage, and Brie-Stuffed Chops

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Servings: 4
Total Time: 15 mins
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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 
  • 1   tablespoon 
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.
Serving Suggestions

Serve with your favorite steamed vegetables.
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