Brie & Mustard Stuffed Pork Chops


Serves: 2

Equipment: roasting tin, toothpicks


4 pork chops

50g brie (or Camembert), sliced

1 tsp tarragon

1 tsp thyme

2 tsp wholegrain mustard

salt & pepper


For the salad:

mixed leaves salad

30g walnuts

12 cherry tomatoes, chopped



10ml balsamic vinegar

15ml olive oil


1. Preheat the oven to 180C. Season the pork chops on both sides with salt, pepper and thyme. Spread a thin layer of wholegrain mustard on one side of each pork chop and top with a layer of brie. Fold the pork chops as in the picture, using 4-5 toothpicks to tightly close the meat.

2. Place the chops in the roasting tin and sprinkle with tarragon. Transfer to the oven and cook for 20 minutes.

3. For the salad: Mix the balsamic vinegar and olive oil in an espresso cup and set aside. Mix the leaves, tomatoes and walnuts and add dressing on top.


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