Apple and Brie Stuffed Pork Chops

Servings: 2

 

2 bone in pork chops

1 granny smith apple small diced

Brine enough to submerge the pork chops (about two cups)

Brine (2 cups water, ¼ cup brown sugar, ½ a cup salt, 1 whole head fresh garlic, 8 sprigs of fresh thyme, about 20 peppercorns, and 1 whole lemon squeezed and then put in the brine)

1 cup of brie (any brie will do)

1 whole head fresh garlic

½ a cup of onion, diced

1 whole fresh lemon juiced

5 sprigs of fresh thyme leaves removed

2 tbsp brown sugar

1 stick of butter

¼ cup cream

1 cup flour

1 egg

1 cup panko (japanese bread crumbs)

3 medium sized yukon gold potatoes

 

Brine pork chops for a couple of hours and make sure they are fully submerged. Rinse and pat dry. Saute apples with brown sugar, onions, garlic, fresh herbs, and butter till translucent. Add brie and lemon juice. Remove from heat, make a slit threw center of the pork chop so you can stuff them. Set up breading station (three bowls: 1 for flour, 1 for egg, and 1 for bread crumbs). Place pork chops and coat with flour first followed by the eggs, then the bread crumbs, and bread pork chops. Pan fry till golden brown with vegetable oil. Finish in oven, serve with wasabi mashed potato and pear sauce made with white wine.

 

FOR THE MASHED POTATO

Boil potato till just fork tender. Remove from heat and place in colander and drain liquid. Once dry, place in bowl, heat cream and butter in a pot or in the microwave, add to potato mixture, then start mashing the potato season with salt and pepper. Potatoes should be of a smooth consistency, unless you prefer lumpy.

 

FOR THE SAUCE

In a sauce pan add white wine and freshly chopped pears. Reduce until the pears are tender then slowly swirl off the heat. 1 know of butter (about 1 tbsp). When the butter is fully incorporated in the sauce, place in blender and puree.