Pork Chops with St-Pierre de Saurel

Name: Pork Chops with St-Pierre de Saurel
Yield: 4 servings
Ingredients: 4 boneless pork chops (butterfly cut); 2 McIntosh apples peeled and sliced; 8 thin slices Canadian St-Pierre de Saurel cheese; 1 tbsp (15 mL) dried rosemary; 1 clove garlic minced; Salt and fresh ground pepper to taste; 1/2 cup (125 mL) all-purpose flour; 2 eggs beaten; 1/4 cup (60 mL) Milk; Breadcrumbs; 2 tbsp (30 mL) vegetable oil; 3 tbsp (45 mL) butter

This is the Pork Chops with St-Pierre de Saurel recipe.

Prep: 20 min
Cooking: 25 min
Refrigeration: 1 h

Yields 4 servings

Ingredients

4 boneless pork chops (butterfly cut)
2 McIntosh apples peeled and sliced
8 thin slices Canadian St-Pierre de Saurel cheese
1 tbsp (15 mL) dried rosemary
1 clove garlic minced
Salt and fresh ground pepper to taste
1/2 cup (125 mL) all-purpose flour
2 eggs beaten
1/4 cup (60 mL) Milk
Breadcrumbs
2 tbsp (30 mL) vegetable oil
3 tbsp (45 mL) butter

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Preparation

Season pork chops with salt and pepper, sprinkle with rosemary and garlic. Arrange apple and cheese slices over them, fold in two and secure with tooth picks. Let stand in refrigerator 1 hour.

Preheat oven to 350 °F (180 °C). Coat stuffed chops with flour, dip in egg beaten with milk and coat with breadcrumbs.

Heat oil and butter in frying pan and brown chops two minutes on each side. Arrange in a baking dish or pan, cover and bake 15 to 20 minutes.