Brie Smothered Pork Chops (Guy Fieri) Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 cup light brown sugar
1/4 cup apple cider vinegar
2 tbsp kosher salt, plus more for sprinkling
1 tbsp granulated garlic
1 tbsp whole black peppercorns
1 tbsp dried thyme
1 tsp mustard powder
pinch dried red pepper flakes
2 cups ice cubes
2 double-cut pork loin chops (1 bone), about 1 1/2-inches thick, 1-lb each
freshly ground black pepper
extra-virgin olive oil
4 oz brie
olive oil
1 green apple , such as granny smith, roughly sliced
1/2 sweet onion , such as vidalia, roughly sliced
1/4 cup calvados
1/2 cup low-sodium chicken broth
kosher salt and freshly ground black pepper
2 tbsp unsalted butter, cold and cubed

Directions:

For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour.
Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking.
Preheat the oven to 350 degrees F.
Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest.
For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	816.01 Kcal (3416 kJ)
Calories from fat	353.34 Kcal
		% Daily Value*
Total Fat	39.26g	60%
Cholesterol	125.31mg	42%
Sodium	2103.54mg	88%
Potassium	453.53mg	10%
Total Carbs	93.91g	31%
Sugars	68.91g	276%
Dietary Fiber	4g	16%
Protein	27.84g	56%
Vitamin C	12.7mg	21%
Vitamin A	0.5mg	16%
Iron	4.3mg	24%
Calcium	290.6mg	29%

Amount Per 100 g
Calories	120.43 Kcal (504 kJ)
Calories from fat	52.15 Kcal
		% Daily Value*
Total Fat	5.79g	60%
Cholesterol	18.49mg	42%
Sodium	310.45mg	88%
Potassium	66.94mg	10%
Total Carbs	13.86g	31%
Sugars	10.17g	276%
Dietary Fiber	0.59g	16%
Protein	4.11g	56%
Vitamin C	1.9mg	21%
Vitamin A	0.1mg	16%
Iron	0.6mg	24%
Calcium	42.9mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Herbed Warm Goat Cheese Salad

Fresh minced garlic, Minced fresh thyme and 18 more..
Roasted Sweet Potato and Rocket Salad

Olive oil, Salt and ground black pepper to taste and 13 more..
Herb Mix for Dipping Oil

Dried minced garlic, Dried rosemary, crushed and 9 more..
Herb Mix for Dipping Oil

Dried minced garlic, Dried rosemary, crushed and 9 more..
Orzo and Sun-Dried Tomato Salad

Orzo pasta (cooked as direced on the package and drained) and 13 more..
Tuna Croquettes

Tuna, drained, Onion, finely chopped, Garlic, minced and 9 more..
Shrimp Etouffee

Cold water, Onion, unpeeled and quartered and 20 more..
Grilled Spicy Sausages with Onion Marmalade (Melissa d'Arabian)

Extra-virgin olive oil and 19 more..
Special French Onion Soup

Butter, cubed, Olive oil, divided and 12 more..
Jambalaya - Vegan

Olive oil, Sweet onion, chopped, Green pepper, chopped and 15 more..
Barefoot Contessa's Greek Panzanella

Extra virgin olive oil and 16 more..
Marinated Caprese Salad

Extra virgin olive oil, Garlic clove, thinly sliced and 7 more..
Espresso Ruby Satay

Olive oil, Beef neck bone , with meat, fat trimmed and 20 more..