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Pork Chops with St-Pierre de Saurel
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 25 mins
- Refrigeration Time 1 hr
- Yields 4 servings
Preparation
What You Need
4
boneless
pork chops (butterfly cut)
2
McIntosh apples, peeled and sliced
8
thin slices
Canadian St-Pierre de Saurel cheese
1 tbsp
(15 ml)
dried rosemary
1
clove
garlic, minced
Salt
Fresh ground pepper
1/2 cup
(125 ml)
flour
2
eggs, beaten
1/4 cup
(60 ml)
milk
Breadcrumbs
2 tbsp
(30 ml)
vegetable oil
3 tbsp
(45 ml)
butter
Instructions
Season pork chops with salt and pepper, sprinkle with rosemary and garlic. Arrange apple and cheese slices over them, fold in two and secure with tooth picks. Let stand in refrigerator 1 hour.
Preheat oven to 350 °F (180 °C). Coat stuffed chops with flour, dip in egg beaten with milk and coat with breadcrumbs.
Heat oil and butter in frying pan and brown chops two minutes on each side. Arrange in a baking dish or pan, cover and bake 15 to 20 minutes.
Tips
Tip from Jules:
To better slice a soft cheese, heat your knife under hot water.
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