Main Meals

Apple, pecan nut and camembert stuffed pork chops

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20 minutes
30 minutes
Wine/Spirit Pairing

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  • 15 ml olive oil
  • 1 onion, sliced
  • 1 medium granny smith apple, peeled, cored and diced
  • 30 ml brown sugar
  • 15 ml water
  • ¼ cup pecan nuts, toasted and chopped
  • 5 sage leaves, chopped
  • 5 ml orange or lemon rind, grated
  • 1/3 Woolworths traditional camembert 250g,cubed
  • 4 thick loin pork chops

Heat the oil in a pan and cook the onion on a low heat until softened, Add the apple, brown sugar and water and cook until softened.

Add the peacan nuts, sage, rind and camembert and mix well. Season and set aside to cool.

Using a sharp knife, slice a pocket crossways into the pork chops and stuff with the cooled mixture, securing pockets with toothpicks if necessary.

Heat a greased pan and brown the chops on both sides. Finish cooking in the oven at 200º C for 15 minutes or until chops are coked through

Serve with creamy mashed potato and roasted vegetables.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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