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 Preparation
Time: 25 minutes
Cook Time: about 15 minutes
Serves: 4
Ingredients:
- 4 Rib pork chops, about 1 inch thick and trimmed of excess fat
- 1 Tbsp olive oil
- 1 Package Boursin® Apple, Cranberry & Cinnamon
- 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 Maille® Dijon Originale mustard
- 1 Tbsp finely chopped parsley, chives or marjoram, optional
Instructions:
- Starting at rib bone, along outer edge, cut a pocket in each chop.
- 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 Maille® Dijon Originale mustard. Cook, stirring constantly until reduced by half. Add parsley or chives, if desired. Serve over pork chops.
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