Who grew up on pork chops? Well, this version is a sophisticated glow-up of that childhood classic, starting with a bright, citrusy herbaceous marinade that ensures every bite is incredibly tender and vibrant. After a quick golden sear, the chops are finished in the oven and topped with melty brie and a jammy blend of slow-caramelized onions, apricots, and crispy bacon. Perfect for an elevated dinner or a main course for your dinner party to completely wow your guests.
Pork Chops with Creamy Brie and Apricot, Bacon & Onion Jam
Each tender pork chop is topped with melty brie and a jammy, sweet-and-savory blend of slow-caramelized onions, apricots, and crispy bacon.
Equipment
- 1 small food processor
- 1 cast iron pan or stainless steel skillet oven safe
Ingredients
- 1 tbsp canola oil, to fry the pork chops
- 2 pork chops, 11-12 ounces each, bone-in
- 3 tbsp butter
- 2 pieces brie cheese, 1-2 inch pieces
- 2 sprigs fresh thyme
Marinade
- 1/4 cup extra virgin olive oil
- 2 garlic cloves
- 1/2 cup orange juice, freshly squeezed
- 2 tsp orange zest
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 1 tsp dry mustard
- 5 fresh sage leaves
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
Apricot Bacon & Onion Jam
- 1 tbsp olive oil
- 1 large sweet yellow onion
- 1 tbsp apricot jam
- 2 pieces bacon, cooked
- 3/4 tsp white vinegar
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Marinade the pork: Combine all of the marinade ingredients in a sealable plastic bag or a food safe container with a lid.Add the pork to the marinate and refrigerate for at least 24 hours.
- Prepare the apricot, bacon and onion jam: Roughly chop your onions; but do not worry about chopping them too fine as they will be put into the food processor later on.In a medium saucepan, set to medium-low heat, add 1 tablespoon of olive oil, then add your onions, salt and pepper. Cook on medium-low heat, stir every few minutes until deeply golden and caramelized. Approximately 45 minutes – 1 hour.If the pan starts to look dry or the onions begin to stick, just add a splash of water and continue to cook.Remove from heat and add the caramelized onions to a small food processor, along with the apricot jam and the bacon. Pulse for a few seconds until the bacon has been chopped into small pieces then return back to the same saucepan you used to cook the onions. (You will need to heat the jam up before adding it to the pork chops).
- Cook the pork chop: Preheat the oven to 400℉. While the oven is preheating, remove the pork chops from the refrigerator and let sit on the counter for 20-25 minutes.In a cast iron pan (preferably) heat the pan to medium-high, then add the canola oil. Once the oil is hot, add the pork chops and sear on both sides. (approximately 2 minutes per side) or until the chops are a deeply golden brown.After flipping the pork chops for the first time, immediately add the butter and two sprigs of fresh thyme to the pan, allowing the butter to melt and become fragrant as the chops finish cooking.As the butter foams, tilt the pan slightly and use a large spoon to baste the pork chops several times, bathing them in the herb-infused butter.Transfer the pork chops to baking sheet and bake in the oven until the pork chops reach an internal temperature of 145F. About 8-10 minutes.Remove from the oven and allow the pork chops to rest for 4-5 minutes.
- Broil: While the pork is resting, set your oven to broil, after the meat has rested, add the brie to each of the pork chops and place under broiler, just until the cheese starts to melt. About 1 minute.Remove immediately and then add the (warmed) bacon, apricot bacon and onion jam on top of the brie.
- Serve right away.
Nutrition
Calories: 892kcal | Carbohydrates: 26g | Protein: 36g | Fat: 72g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1137mg | Potassium: 819mg | Fiber: 2g | Sugar: 18g | Vitamin A: 688IU | Vitamin C: 40mg | Calcium: 83mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
What type of pork chops should I buy?
Opt for a bone-in thicker pork chop. If you go with a boneless and thinner sliced, I would complete the cooking right on the stove top.
Can you substitute the apricot jam for another flavour?
Yes, peach or apple would also pair well.
Wow – so easy to make and soo good. My husband said this was the best pork chop he has ever had.
These were so flavourful!!!!
This is definitely going into our regular rotation!