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| Brie stuffed pork chops with pomegranate glaze |
Ingredients:
| Brine and Pork: |
| 1 cup hotwater |
| 3/4 teaspoon vanilla extract |
| 2 tablespoons sugar |
| 2 tablespoons kosher salt |
| 1 1/2 teaspoons of cracked black pepper |
| 1 cup cold water |
| 4 boneless center cut pork loin chops, 1 1/4 to 1 1/2 inches thick |
| Stuffing and sauce: |
| 1/2 cup Ile de France Brie au Bleu, crumbled |
| 1/2 cup chopped dried figs |
| 1/2 cup coarsely chopped toasted walnuts |
| 3 tablespoons olive oil, divided |
| 1/4 cup chopped shallots |
| 1 cup pomegranate juice |
| 1/4 cup chicken broth |
| 3 tablespoons of lime juice |
| 1/8 teaspoon salt |
| lime wedges or slices for garnish |
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Directions:
- In a large glass or plastic bowl, combine hot water, vanilla, sugar, salt and pepper; stir until sugar and salt are dissolved.
- Add cold water, pork; marinate at least 6 hours or up to 24 hours.
- Discard brine and cut a deep pocket into each chop.
- Combine the Brie au Bleu, figs and walnuts; stuff into chops.
- Secure with toothpicks. Heat oven to 325 degrees F.
- Heat 2 tablespoons olive oil in a large skillet and cook pork until browned on both sides; 3 to 4 minutes.
- Transfer to a baking pan and bake until pork is just slightly pink inside; 15 to 20 minutes.
- Meanwhile, heat remaining oil in skillet and sauté shallots until softened; 2 to 3 minutes.
- Add the pomegranate juice and bring to a boil. Boil until reduced to 1/2 cup; about 5 minutes.
- Add the chicken broth and lime juice and cook until slightly thickened; 3 to 4 minutes; stir in the salt.
- Spoon glaze over pork chops and garnish with lime. Makes 4 servings.
By Julie DeMatteo |
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