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Two seared bone-in pork chops cooking in a cast iron skillet with fresh herbs and melted butter, while a spoon drizzles pan juices over the meat.
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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.
Prep Time15 minutes
Cook Time45 minutes
Marinade1 day
Total Time1 day 1 hour
Servings: 2 servings

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
  • 2½ 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 sauce pan, 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 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 transfer to a small saucepan to reheat before serving.
  • 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.
    Add the pork chops and sear on both sides. (approximately 2 minutes per side) or until the chops are a golden brown.
    Once flipped, add the butter and two sprigs of fresh thyme to the pan.
    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
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