Brie stuffed pork chops with pomegranate glaze


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At a glance
Soft-Ripened Cheeses
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


    * 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.

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