Kate's Cuisine

Jan 25 2018

Brie-Stuffed Pork Chops with Cranberry Sauce

Brie-Stuffed Pork Chops in Cranberry Sauce

I’ve been trying to eat better lately, which means that my pantry is filled with all kinds of healthy snacks including raisins, nuts, and dried cranberries. The other night for dinner I was staring into my pantry trying to come up with an idea that would go well with the beautiful thick pork chops I had sitting out, and my eyes landed on the dried cranberries.

Thinking about how beautifully cranberries and pork go together, and remembering that I also had some brie left in my fridge, inspiration struck and I had my dinner. Or at least the idea for it. I was going to stuff the pork chops with brie and cover it with a thin cranberry sauce – not the chunky stuff you eat over the holidays, but a nice light sauce that would bring a huge punch of flavour. Not that much longer, my idea turned into dinner and every bite was perfect. Brie, cranberries and pork chops, what a beautiful combination!


  • 4 bone-in pork chops, 1 1/2″ to 2″ thick $9.60
  • 1/2 cup brie, rind removed $5.00
  • 2 teaspoons fresh thyme, chopped $0.50
  • Salt $0.01
  • Freshly ground black pepper $0.01
  • 1 1/2 tablespoons olive oil $0.17
  • 1 cup dried cranberries $0.75
  • 1/2 cup chicken broth $0.25
  • 1/2 cup pure maple syrup $0.99
  • 2 teaspoons cider vinegar $0.06
  • 2 teaspoons Dijon mustard $0.03

Total cost $17.37
Cost per serving $4.34


1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Start by stuffing the pork chops. To do it, lay a pork chop on a cutting board or work surface with the thin end facing towards you. Using a small paring knife, cut a small slit into that thin end and keep inserting your knife lengthwise up the chop, close to the bone. Once the knife is near the top, but hasn’t cut all the way through, move your knife to the other side of the chop, away from the bone, creating a small pocket. Stop cutting once you reach about halfway down the other side of the chop and then remove your knife through the small opening you made on the bottom.

3.) Divide the brie evenly among the four pork chops, stuffing a little bit of it into each pork chop through the opening you made and into the pocket. When each chop has been stuffed, sprinkle both sides of each pork chop generously with the thyme, salt and pepper.

4.) Heat the olive oil in a cast iron skillet (or other oven-proof heavy-bottomed frying pan) over medium-high heat. When oil is hot, sear the pork chops on each side for about 3 minutes, until the pork chops have been seared on both sides and have started to turn golden brown. Then transfer them to the oven for about 10 minutes, until they have been cooked through.

5.) While the pork chops are cooking in the oven, start the sauce. Place the dried cranberries, chicken broth, maple syrup, cider vinegar, and Dijon mustard in a large skillet. Season with salt and pepper and bring to a boil before reducing to a simmer. Cook, whisking regularly, to incorporate the mustard and reduce it until it’s reached a sauce consistency, about 7 minutes.

6.) Place the pork chops on a large platter and cover them completely with the sauce.

7.) Serve and enjoy!

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