cranberry and brie stuffed tomahawk porkchops

Talk about a holiday showstopper. Or mid week meal. You do you. But whatever you do… these cranberry and brie stuffed tomahawk porkchops should be a part of it.

The flavor you get from the bone? It just can’t be beat. Not to mention, you’ll be shocked at how easy, yet how flavorful this dish is.

Ingredients:

evoo spray

tomahawk pork chops

cranberry sauce (homemade) or store bought

triple cream brie, cut in rectangular slices

evoo

maldon salt

arugula

balsamic vinegar

Directions:

Preheat oven to 450.

Spray an oven safe baking dish with evoo.

Cut a slit in the middle of each chop, creating a pouch in the middle that doesn’t reach either side or the bone.

Add a spoonful of cranberry sauce inside, making sure to spread it evenly.

Add a generous slice of brie.

Press opening together.

Add chops to pan.

Drizzle with evoo and sprinkle with salt.

Roast pork until internal temp reaches 150, and tops begin to brown (about 20 -30 mins).

Remove from oven and let rest 5 - 10 minutes before slicing.

Toss a handful of arugula with a drizzle of evoo, vinegar, and pinch of salt.

Cut chop off of bone, and slice.

Serve chop with bone, drizzle with pan juices, and top with arugula mixture.

I like to serve over polenta, mashed potatoes, or cauliflower puree.