Guy brines pork chops for optimum taste before covering them in Brie and serving with an apple and onion pan sauce!
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Brie Smothered Pork Chops
DISH COURTESY OF MAN FIERI
Level: Intermediate
Total: 1 hr 55 minutes
Prep: 20 min
Inactive: 1 hr
Prepare: 35 minutes
Yield: 2 to 4 servings

Ingredients

Brine and Pork Chops:

1/2 cup light brown sugar
1/4 cup apple cider vinegar
2 tablespoons kosher salt, plus more for sprinkling
1 tablespoon granulated garlic
1 tablespoon entire black peppercorns
1 tablespoon dried thyme
1 teaspoons mustard powder
Pinch dried red pepper flakes
2 cups ice
2 double-cut pork loin chops (1 bone), about 1 1/2- inches thick, 1-pound each
Freshly ground black pepper
Extra-virgin olive oil
4 ounces Brie

Pan Sauce:

Olive oil
1 green apple, such as Granny Smith, approximately sliced
1/2 sweet onion, such as Vidalia, roughly sliced
1/4 cup Calvados
1/2 cup low-sodium chicken broth
Kosher salt and newly ground black pepper
2 tablespoons saltless 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 till the sugar has dissolved. Remove from the heat and add the ice to lower the temperature level. As soon as cooled and the ice cubes have liquified, add to a resealable plastic container (or a plastic bag) and include the pork chops. Place in the refrigerator for 1 hour.

Tie each pork chop around the boundary with a piece of kitchen area twine. This will assist the chop retain a great, round shape while cooking.

Pre-heat the oven to 350 degrees F.

Eliminate the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface permits the pork slice to sear and caramelize). Sprinkle lightly with salt and pepper. Set a big cast-iron frying pan over high heat. Coat the pan with oil and when the oil starts to smoke, include 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 somewhat to enable the chops to cook through. Prepare on the 2nd side up until golden brown, about 8 minutes. When done, remove the pork chops from the frying pan and location onto a sheet tray. Divide the pieces of the Brie in between the chops and layer uniformly 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 prepared to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest.

For the pan sauce: On the other hand, put the frying pan back over medium-high heat. Add a drizzle of olive oil and after that add the apples and onions. Saute for 4 to 5 minutes, and after that add the Calvados. Permit the alcohol to cook off (you can flambe at this phase if preferred by igniting the Calvados in the pan). As soon as the Calvados has decreased, add the stock and simmer. Season with some salt and pepper. Permit to minimize for 2 to 3 minutes, and then get rid of from the heat and swirl in the cold butter cubes. This will thicken the sauce and offer it a great shine. Serve the Brie-topped pork chops with the sauce.

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Man Fieri's Brie Smothered Pork Chops|Guy's Huge Bite|Food Network