These juicy chops have a surprise in the centre: an ooey-gooey cheese filling. Brining the pork before cooking infuses the meat with flavour and ensures that it'll stay moist no matter how you cook it. To avoid leaks, make sure the filling is properly centred in each chop.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2015
- 1 cup boiling water
- 2 tablespoons coarse salt
- 8 large sage leaves
- 2 cloves garlic smashed
- 1 teaspoon black peppercorn
- 2 cups apple cider chilled
- 4 boneless pork loin chops (3/4-inch/2 cm thick)
- 5 teaspoons Dijon mustard
- 1 tablespoon chopped fresh sage
- 3 cloves garlic finely grated or pressed
- 1/4 teaspoon pepper
- 120 g extra-old Canadian Cheddar cheese cut in 1/4-inch (5 mm) thick slices
- 1 tablespoon olive oil
Roasted Apples and Onions:
- 2 tablespoons olive oil
- 1 large apple sliced crosswise in 3/4-inch (2 cm) thick rounds
- 1 onion sliced crosswise in scant 1/2-inch (1 cm) thick rounds
- 1 teaspoon cider vinegar
- pinch salt
MethodBrine: In baking dish or large bowl, stir boiling water with salt until salt is dissolved. Stir in sage, garlic and peppercorns. Stir in apple cider. Refrigerate until chilled, about 15 minutes. (Make-ahead: Cover and refrigerate for up to 3 days.)
Pork Chops: Add pork chops to brine, submerging completely. Cover and refrigerate for 2 hours. Remove pork from brine; pat dry with paper towel. Discard brine. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, in small bowl, stir together mustard, sage, garlic and pepper. Remove 1 tsp of the mixture to small bowl; reserve for Roasted Apples and Onions.
Arrange 1 pork chop on cutting board with narrow end closest to you. Holding sharp knife with blade parallel to cutting board and starting at 1 long side, use short strokes to gradually cut in half horizontally almost but not all the way through; open like a book. Repeat with remaining pork chops.
Spread remaining mustard mixture over cut sides of pork chops, leaving 1/2-inch (1 cm) border around each. Arrange one-quarter of the Cheddar in centre of each pork chop; fold over to close. Secure edges with short skewers or sturdy round toothpicks.
In large nonstick skillet, heat oil over medium-high heat; cook pork, turning once, until browned, about 2 minutes. Transfer to greased or parchment paper–lined rimmed baking sheet; bake in 350°F (180°C) oven until cheese is melted and just a hint of pink remains inside pork, about 10 minutes. Let stand for 5 minutes; discard skewers.
Roasted Apples and Onions: While pork chops are cooking, brush 1 tbsp of the oil all over apple and onion. Arrange in single layer on foil-lined rimmed baking sheet. Bake in 350°F (180°C) oven, turning once, just until softened, about 12 minutes; broil until light golden, 3 to 4 minutes.
Meanwhile, whisk remaining oil, vinegar and salt into reserved mustard mixture.
Arrange apple and onion on platter. Drizzle with mustard mixture. Top with pork.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 674 mg
- Sugars 11 g
- Protein 39 g
- Calories 494.0
- Total fat 29 g
- Potassium 622 mg
- Cholesterol 104 mg
- Saturated fat 11 g
- Total carbohydrate 18 g
- Iron 11.0
- Folate 9.0
- Calcium 24.0
- Vitamin A 9.0
- Vitamin C 12.0