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
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Bourbon-Brown Sugar Roasted Pork Chops by Gourmet Everyday
- Easy Cilantro Lime Pork Chops by Cooking Chat
Pork Chops
- Easy Creamy Seasoned Pork Chops & Rice by Crazed Mom
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Caprese by Jersey Girl Cooks
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Burritos by Cosmopolitan Cornbread
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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Author: The Freshman CookPrint 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:
- 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!
