Pork chops stuffed with Tomme au Champagne Jurassic

Preparation steps

1. Cut 8 slices of Tomme au Champagne Jurassic.
2. Make incisions in the pork chops and fill with the Tomme au Champagne Jurassic, 2 slices each.
3. Sear on both sides in a frying pan and season. If the chops are a bit thick, place in the oven at 120°C for 15 min.
4. Fry the peaches and garlic in the pan and caramelise briefly with the honey.
5. Serve together with green beans.