Serves 4
Ingredients
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1 cup
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Dried cranberries
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1 ea.
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Juice of one orange, plus orange zest
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1 Tbsp.
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Light brown sugar
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4, 6 oz.
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Smithfield Center Cut Pork Chops
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1 ea.
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Wedge of brie cheese, cut into 4 chunks (leave rind on)
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12 ea.
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Fresh sage leaves (reserve some for garnish)
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To taste
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Sea salt
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To taste
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Black pepper, coarse ground
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2 Tbsp.
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Canola oil
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1 Tbsp.
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Unsalted butter
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As needed
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Flour for dredging
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Directions
- In a medium mixing bowl, gently stir together cranberries, orange juice, orange zest and brown sugar.
- Cut a large pocket into the side of each chop and stuff with brie, cranberry mixture and 2 sage leaves. Secure opening with a toothpick.
- Season chops with salt and pepper.
- Pour flour into a large, shallow bowl.
- Heat oil and butter in a large sauté pan. Dredge chops in flour and place into the sauté pan. Cook chops approximately 7-8 minutes per side, until cooked through. Remove from stove.
Serving Suggestion: Serve stuffed pork chops with a side of steamed vegetables.