Stuffed Pork Chops

Preheat oven to 180C/160C fan forced. Use a small sharp knife to make a slit in the thickest part of the chop, taking care not to cut all the way through. Place a brie slice and 2 tsp of jam in the pocket of each chop. Season with pepper. Wrap a piece of prosciutto around each chop to seal pocket.

Heat a non-stick ovenproof frying pan over medium heat. Spray with oil. Cook chops for 2 minutes each side or until golden. Transfer pan to oven. Roast for 6 minutes or until cooked through. Transfer to a plate to rest. Return the pan to medium-high heat. Add brandy. Cook, stirring occasionally, for 2 minutes or until the sauce reduces and thickens.

Combine watercress, celery and apple in a bowl. Whisk together oil, vinegar and mustard in a small bowl. Season. Pour over watercress mixture. Toss gently to combine.

Divide pork chops and salad among serving plates. Drizzle with the brandy sauce.