Brie Smothered Pork Chops

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I thought these were only ok. I let the pork chops sit in the brine for only and hour. If I ever make these again I will increase the marinate time. The brie made the dish too oily for my taste.

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Holy Mother of God!!! These were the most amazing pork chops EVER!! Talk about apple sauce for grown-ups! But my kids loved it too: I live in a virtual cutural desert so Calvados was not an option but I substituted Cognac & apple concentrate and it turned out great. My daughter, a wannabe chef herself, was totally thrilled with the flambé part. It was so fun for us and much easier than other "intermediate" levels I've tried.

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Thank you to the reviewer "Jess". I also omitted the apples. I used lots of onions and sliced mushrooms in the pan sauce. I also used brandy instead of Calvados. The pork was tender and juicy, however, I wish I had trimmed all of the fat from the edges prior to cooking because it's hidden under the sauce. Served the dish with boiled red potatoes, cut and sauteed in a little butter and garlic. Great combination.

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These pork chops are amazing! I'm not a huge fan of cooked apples so I just used onions in the pan sauce and 3 tablespoons of Brandy instead of the Calvados (since that's what I had in the kitchen. They were so rich and flavorful! Thanks Guy!!!!!

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Perfect! Followed recipe exactly except did not make pan sauce. I made caramelized onions and placed on top of pork chops prior to serving. Don't necessarily need the sauce as there is enough juice from pork chops to drizzle over them after removing them from oven. You must use a soft cheese as it melts just right.