Pork Apple RollUps
Nobody called me a poet. I’m sure I could work on my titles but I truly don’t care & that’s just where we’re at right now. When I told my husband what I was calling this dish he was like “…..like Fruit RollUps that we ate as kids?” *eyerollllll*
As much as I see his point, I still don’t care. ((tee hee)) plus my blog website only gives me 25 characters for a title – ain’t that some shit?! So I couldn’t get more creative even if I wanted to!
Inspo on top of Inspo
WELL ANYWAY. Let’s talk about my 2 inspos behind this recipe mashup. There’s this recipe that a sorority sister shared with me years ago, but it’s almost completely different than this because the meat base is chicken & there’s a teriyaki glaze on top which takes it in a COMPLETELY different direction! So yea….why am I the way that I am? I have inspo that makes no sense.
My other inspo is none other than Chrissy Teigen herself – love that woman & all her quirks. And that mouth?! – shew she knows how to tell people what’s up & I appreciate her for it! ANYWAY. In her Cravings cookbook she has this stuffed, rolled chicken recipe that is TO.DIE.FOR. with goat cheese, lots of chopped garlic, fresh herbs & all wrapped in prosciutto! I was like, HELL TO THE YEA. It’s a staple in this house!
So, truth be told, I had planned on making Chrissy Teigen’s Prosciutto Wrapped Stuffed Chicken. Clearly God (& my brain) had other plans for me. I had accidentally grabbed pork chops out of the freezer instead of chicken breast to thaw AND THEN I didn’t look close enough in the fridge – my goat cheese log was sweet instead of plain. UGH. I was wrecked. I was like shit, I’m literally starting dinner right meow and I literally don’t have the right ingredients. Obviously, a light bulb went off.
how I fixed it
I had a wedge of brie (always) and a Fuji apple (another always) I was like, I’ve been wanting to come up with a different sauce / glaze rather than the Teriyaki that we normally use…..I’ve been having a STRONG affection for Mike’s Hot Honey lately so I was like F it, let’s do this with PORK CHOPS!
I mixed together Dijon Mustard, Mike’s Hot Honey, Molassity Pomegranate Molasses, and some Apple Cider Vinegar – BOOM. A delicious, spicy-sweet sauce was born. I knew just what to do with it!
The brie melts ooey-gooey throughout the wrapped pork chop & the apple gives that sweet crunch. The double-pork *CAN* be a tad salty so definitely watch your seasonings! But overall, this dish saved the night! It gives a pretty presentation in the cast iron & is way less mess in 1 pan – DUH, wins all around! I especially love the sauce that the cheese & spicy glaze creates and it’s easy to scoop it out and douse over your prosciutto wrapped pork chops! But clearly I like to call these Pork AppleRollUps – because I’m obviously classy. Let’s get to it!
Ingredients
• 4 boneless pork chops
• 1 medium wedge Brie cheese, sliced
• 1 Fuji Apple, sliced
• 8 slices prosciutto
• GLAZE INGREDIENTS –
• 2 TBS Dijon Mustard
• 1 TBS Apple Cider Vinegar
• 1 TBS Molassity Pomegranate Molasses ((or probably any flavored Syrup you like!))
• 2 TBS Mike’s Hot Honey
• Garlic Powder
• S+P ((very sparingly))
Instructions, 1
Measure out & mix together all the ingredients for the glaze & set aside. ((if you want to make double to keep for extra dipping afterwards, you can as well!))
Preheat your oven to 350 degrees.
Cover your large cutting board with plastic wrap – use double the amount so it can lay ON the cutting board as well as OVERTOP the pork chops when you lay them out.
Using the smooth side of a meat mallet – gently pound the pork chops. You don’t necessarily want them THIN, you just need to pound them out to make them slightly larger so they can ROLL to hold all the goodness inside! – I’ve included pictures for reference *wink*
Once you are satisfied with how your pork chops have pounded out – using a silicone brush, gently brush your spicy glaze directly onto 1 side of the pork chops.
LIGHTLY sprinkle with garlic powder and S+P – remember prosciutto is naturally salty so you don’t need the extra sodium!
Next, slice your apple & brie.
Layer the apple slice, brie slice(s) and another apple slice directly in the center of the pounded out pork chop.
Instructions, 2
At this point, I like to get a large plate out and lay out 2 strips of prosciutto to be ready to wrap my pork chop roll in – again, I have included pictures.
I also like to roll all 4 pork chops at the same time and just leave them seam-side down so I don’t feel the need to wash my hands after rolling each & every single pork chop – because germs & OCD.
Gently place the rolled pork chop seam-side down in the middle of the prosciutto strips and simply pull the prosciutto strips around the pork chop.
The prosciutto will stick to the pork chop meaning you don’t need to worry about placing it seam-side down – I just personally like to make sure the rolled pork chop itself is seam-side down to help keep all the goodness inside!
Once you have rolled all pork chops with prosciutto, place them in your cast iron skillet.
Bake uncovered in the oven for 25-30 minutes. The prosciutto will slightly crisp up, the apples will soften, the brie will melt beautifully & swirl around with the spicy honey glaze.
Such a showstopper dinner! Lots of flavors marrying together & creating a delicious bite! If you made extra spicy honey glaze, definitely spoon it over your plate – it will give the Pork RollUps an extra kick! I highly doubt you won’t be mopping up the extra on your plate! *wink*
double the inspo — double the fun
I personally think pork & apples go together way better than chicken & apples. That was my first *lead* to this recipe. When the apples cook & the brie melts, it keeps the pork chops from drying out and the prosciutto definitely takes the heat since its wrapped on the outside. Truth be told, as much as I love a Teriyaki glaze, I think my Spicy Honey Glaze hits it out of the park. Brie is such a delicate flavor & a sweet apple needs the contrast from the zing of mustard & that Spicy Honey really rounds it all out!
Dinners like this always make me dreeeeeam of Progressive Dinners because it can be made ahead, it takes 1 pan & you can sip wine and talk while waiting for the 30 minute timer – it truly is genius. Enjoy!
Thanks for stopping by!
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If you hated it, then same.
Have a great day & look for my next entry!
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