1. Starting at rib bone, along outer edge, cut a pocket in each chop.
2. In small bowl combine Boursin cheese and diced apple. Spoon Boursin mixture into each chop pocket, dividing evenly and securing with toothpicks if necessary. Season chops with salt and cracked black pepper.
3. Heat olive oil in large, non-stick skillet over high heat; add chops. Cook 1 to 2 minutes on each side until browned; reduce heat to medium: cook, covered for 8 to 10 minutes or until cooked through.
4. Remove chops from skillet; keep warm. Increase heat to medium-high; to pan juices add chicken broth or white wine and Maille® Dijon Originale mustard. Cook, stirring constantly until reduced by half. Add parsley or chives, if desired. Serve over pork chops.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (54%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 77.1mg||24 %|
|Sodium 75.8mg||3 %|
|Potassium 481.7mg||13 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 1.4g|
|Protein 27.2g||39 %|
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Calories per serving: 263
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