Pecan Stuffed Pork Chops with Mashed Sweet Potatoes

By lorik

Ingredients

• 4 (6- to 8-ounce) boneless pork chop, 3/4 to 1 inch thick, trimmed
• 1/2 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
• 1/4 cup pecans, toasted and chopped fine
• Salt and pepper
• 3 tablespoons unsalted butter
• 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 1/2 cups water
• 1/4 cup heavy cream
• 1/8 teaspoon cayenne pepper
• 2 tablespoons minced fresh chives

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Using paring knife, cut 2-inch opening in side of each chop and create pocket. Mash Boursin and pecans together in bowl. Stuff pockets evenly with cheese mixture, then seal pockets with toothpicks. Pat chops dry with paper towels and season with salt and pepper.

2. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add chops and cook until well browned on first side, about 6 minutes. Flip chops, cover, and cook until meat registers 140 degrees, about 6 minutes. Transfer chops to plate, discard toothpicks, and tent with aluminum foil.

3. Combine potatoes, water, remaining 2 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon pepper in now-empty skillet. Cover and bring to simmer over medium-high heat. Cook until potatoes are tender, about 10 minutes. Uncover and continue to cook until almost dry, about 2 minutes longer. Off heat, stir in cream and cayenne; mash with potato masher until smooth. Serve potatoes with chops, sprinkled with chives.