Best Brie Smothered Pork Chops Recipes

BRIE SMOTHERED PORK CHOPS

Steps:

• For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour.
• Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking.
• Preheat the oven to 350 degrees F.
• Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest.
• For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce.

APPLE AND BRIE SMOTHERED PORK CHOPS

Steps:

• Heat the oil in a large skillet (use one with a lid-you'll need it later) over medium high heat.
• Season both sides of the pork chops with salt and pepper.
• Put the pork chops into the hot skillet, and brown both sides. When browned (they don't have to be cooked through yet) remove the pork chops to a plate.
• In the same skillet sauté the onions for about 2 minutes then add the sliced apples and season with salt and pepper.
• When the onions are translucent and the apples have caramelized some, add the vinegar.
• Now stir in the chicken stock, Dijon mustard, maple syrup and fresh thyme (or rosemary).
• Add the browned pork chops back into the skillet turn the heat down to medium low, cover the skillet and cook for about 15 minutes.
• Put a slice of cheese over each pork chop, cover the skillet again and cook until the cheese is melted (cheese is optional).
• Remove just the pork chops to a platter.
• The cooked apples, onions and pan juices should still be in the skillet. Stir in the cold butter. As the butter melts, taste for seasoning, add more salt and pepper if needed. Then you are ready to go. Spoon the apples, onions and pan juices over the pork chops.
• Sprinkle the chopped pecans over the top (optional).