Boursin Stuffed Pork Chops

Boursin Stuffed Pork Chops
Boursin Stuffed Pork Chops

Boursin Stuffed Pork Chops

  1. 4 rib pork chops, about 1-inch thick and trimmed of excess fat

  2. 1 package Boursin Pepper

  3. 1/4 cup red apple, finely diced

  4. 1/2 tsp. each, salt and cracked black pepper

  5. 1 Tbsp. Market District olive oil

  6. 1/2 cup Market District chicken broth or white wine

  7. 2 tsp. Maille Dijon Originale mustard

  8. 1 Tbsp. fresh parsley, chives or marjoram, finely chopped, optional

Prep Time: 00:25
Total Time: 00:40

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 rib pork chops, about 1-inch thick and trimmed of excess fat
  • 1 package Boursin Pepper
  • 1/4 cup red apple, finely diced
  • 1/2 tsp. each, salt and cracked black pepper
  • 1 Tbsp. Market District olive oil
  • 1/2 cup Market District chicken broth or white wine
  • 2 tsp. Maille Dijon Originale mustard
  • 1 Tbsp. fresh parsley, chives or marjoram, finely chopped, optional

Recipe Directions:

Starting at rib bone, along outer edge, cut a pocket in each chop. In small bowl, combine Boursin and apple. Spoon mixture into each chop, dividing evenly and securing with toothpicks. Season chops with salt and pepper. Heat olive oil in large, nonstick skillet over high heat; add chops. Cook 1 to 2 minutes on each side until browned; reduce heat to medium: cook covered for 8 to 10 minutes or until cooked through. Remove chops from skillet; keep warm. Increase heat to medium high, adding chicken broth or white wine and Maille Dijon Originale mustard to pan juices. Cook, stirring constantly, until reduced by half. Add parsley, chives or marjoram, if desired. Serve over chops.

Serving per recipe:

2