Boursin Stuffed Pork Chops
Boursin® Stuffed Pork Chops
Serves 4
ingredients
4 Rib pork chops, about 1 inch thick and trimmed of excess fat
1 Tbsp. olive oil
1 Package Boursin® Pepper
1/4 Cup finely diced red apple
1/2 Tsp each salt and cracked black pepper
1/2 Cup chicken broth or white wine
2 tsp. Dijon mustard
1 Tbsp finely chopped parsley, chives or marjoram (optional)
method
Starting at the rib bone, cut a pocket in each chop along the outer edge.
In small bowl combine Boursin cheese and diced apple. Spoon Boursin mixture into each chop pocket, dividing evenly and securing with toothpicks if necessary. Season chops with salt and cracked black pepper.
Heat olive oil in large, non-stick 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; to pan juices add chicken broth or white wine and Dijon mustard. Cook, stirring constantly until reduced by half. Add parsley or chives, if desired. Serve over pork chops.
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