Stuffed Pork chops wrapped with Prosciutto

These succulent pork chops have a tasty surprise inside - tangy brie cheese and sweet, spicy chilli jam.

0:40 To cook

11 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 large (about 230g each) pork chops, French trimmed
•  50g double brie, cut into 4 slices
•  2 tbs chilli jam
•  4 slices prosciutto
•  80ml (1/3 cup) brandy
•  4 leaf mixed Salad
•  4 celery sticks, cut into matchsticks
•  3 green apple, cut into matchsticks
•  3 tbs extra virgin olive oil
•  3 tbs white balsamic vinegar
•  1 1/2 tsp Dijon mustard

• Method
• Notes

1. Step 1
   Preheat oven to 180C/160C fan forced. Use a small sharp knife to make a slit in the thickest part of the chop, taking care not to cut all the way through. Place a brie slice and 2 tsp of jam in the pocket of each chop. Season with pepper. Wrap a piece of prosciutto around each chop to seal pocket.
2. Step 2
   Heat a non-stick ovenproof frying pan over medium heat. Spray with oil. Cook chops for 5 minutes each side or until golden. Transfer pan to oven. Roast for 6 minutes or until cooked through. Transfer to a plate to rest. Return the pan to medium-high heat. Add brandy. Cook, stirring occasionally, for 2 minutes or until the sauce reduces and thickens.
3. Step 3
   Combine mix salad leaf, celery and apple in a bowl. Whisk together oil, vinegar and mustard in a small bowl. Season. Pour over salad mixture. Toss gently to combine.
4. Step 4
   Divide pork chops and salad among serving plates. Drizzle with the brandy sauce. Serve with rice.