Finally! The crisp air of fall came through tonight and seemed like a great opportunity to bake dinner for a no fuss meal. Using what I had on hand, I prepared brie stuffed pork on a bed of garlic spinach and thyme roasted red potatoes. Initially I had planned on stuffing the pork with chopped granny smith apples and brie, but the apples I planned on using mysteriously disappeared. But here is my recipe for apple & brie stuffed pork chops anyway… only for tonight I prepared them sans apples.
1 small granny smith apple, finely chopped
1-2 oz double cream brie, finely chopped
2 center cut boneless pork chops
seasonings to taste: salt, pepper, garlic powder, onion powder, thyme
Preheat oven to 350.
To prep your pork chops for stuffing, cut a horizontal slit or pockets on one side of the pork chop, being careful not to cut all the way through.
Use your fingers to work the pocket open.
Season the outside of the chops with seasonings.
To prepare the stuffing, combine the apples, cheese and seasonings to your taste.
Carefully place apple cheese mixture into the pockets of the pork, being careful not to overfill.
Place stuffed pork on a baking sheet.
Drizzle some olive oil over the tops of the pork.
Bake in preheated oven for 25 minutes or until done. Along side of the pork, I roasted my potatoes which were tossed in a little olive oil, the same seasonings above and a few fresh thyme leaves.