Sunday, February 19, 2017

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops / #SundaySupper

Today we are talking about and cooking with pork! Pork chops that is! I am excited because pork has been my favorite meat for a long time. It is easy to cook, bursting with flavor, and it won't break your grocery budget! 
These Prosciutto Wrapped Brie and Onion Stuffed Pork Chops fit that description perfectly. They are easy to cook. We will cook these on the stove top, using just one frying pan. Add in the prosciutto wrapped brie and onion, top it  with a pineapple glaze and the flavors are unforgettable! And talk about budget! These boneless pork chops were cut from a larger boneless pork loin, making these chops very inexpensive, and giving you more pork for several other meals!

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops
(printable recipe at end of post)

small wheel of Brie Cheese
1 small Onion
4 pieces of thinly sliced Prosciutto
2-2" wide pieces of Boneless Pork Loin
Butter
1 cup Pineapple Juice
2 tablespoon Dark Brown Sugar 
1 tablespoon Cornstarch


Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
 Use toothpicks to hold the pork chop closed.
Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful. 
Pour glaze over stuffed pork chop. Enjoy! 

I am so glad you stopped by today! Thank you!

Thank you also to Shelby from Grumpy's Honeybunch for hosting today's tasty event! Scroll down just a bit and check out all the wonderful pork recipes from the Sunday Supper family!


 Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops

INGREDIENTS:

  • small wheel of Brie Cheese
  • 1 small Onion
  • 4 pieces of thinly sliced Prosciutto
  • 2-2" wide pieces of Boneless Pork Loin
  • Butter
  • 1 cup Pineapple Juice
  • 2 tablespoon Dark Brown Sugar
  • 1 tablespoon Cornstarch

INSTRUCTIONS:

  1. Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
  2. Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
  3. Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
  4. Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
  5. The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
  6. Use toothpicks to hold the pork chop closed.
  7. Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
  8. Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
  9. Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
  10. While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
  11. Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful.
  12. Pour glaze over stuffed pork chop. Enjoy!
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