Recipe

Stuffed Pork Chops Brined Recipe

	Dmiller64116 / All my dishes 2 years, 5 months ago These are the most awesome stuffed pork chops I've ever eaten. The brining really adds to the flavor and tenderness of the pork. Be ready to dirty a lot of dishes! Prep:150m Cook:20m Servings:4	Dmiller6411
	thick pork chops

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Fans

rml

Ingredients

Chops:

4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces each)

3/4 cup packed light brown sugar

1/2 cup kosher salt (Diamond Crystal), or 6 tablespoons Morton Kosher Salt, or 1/4 cup table salt

ground black pepper

1 tablespoon vegetable oil

Stuffing:

3 tablespoons unsalted butter

1 small onion , diced small

1 medium rib celery , diced small

1/2 teaspoon table salt

2 cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons minced fresh thyme leaves

1 tablespoon minced fresh parsley leaves

2 cups bread cubes (1/4 inch cubes) from 1 baguette

2 tablespoons heavy cream

1/8 teaspoon ground black pepper

Directions

FOR THE CHOPS: Cut a small pocket through the side of each chop (I've found the best way to do this is to create a slit approximately the width of the knife blade and then pivot the knife around -- you'll have a nice big pocket but a very small hole for the stuffing to come out of).

Dissolve the sugar and salt in 6 cups of cold water inn a gallon-size, zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour.

FOR THE STUFFING: Melt the butter in a 12-inch skillet over medium heat until the foaming subsides.

Add the onion, celery, and salt and cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute.

Transfer to a medium bowl, add the bread cubes, cream, and pepper, and toss well to combine. Using a rubber spatula, press the stuffing lightly against the sides of the bowl until it comes together.

TO STUFF, SEASON, AND COOK THE CHOPS: Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees.

Remove the chops from the brine, rinse, and pat dry with paper towels.

Place one quarter of the stuffing (about 1/3 cup) in the pocket of each pork chop. Season the chops with pepper.

Heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.

Using the tongs, transfer the chops to the preheated pan in the oven. Roast until an instant-read thermometer inserted into the center of the stuffing registers 130 degrees, about 15 minutes, turning the chops over once halfway through the cooking time.

Transfer the chops to a platter, tent loosely with foil, and let rest at least 5 minutes. Check the internal temperature; it should register 145 degrees.

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Comments

asheats 2 years, 5 months ago said:
Your right!! Those do sound like the best stuffed pork chops!! I can't wait to give them a try.

coffeebean53 2 years, 5 months ago said:
I bookmarked this one as a definite one to try. Great looking recipe.

mrsgooberman 2 years, 3 months ago said:
These have got to be wonderful, just based on my experience with brining a turkey before roasting. Holy cow! Never thought about brining other types of meat, but you can bet I'll be trying it soon!

rml 1 year, 11 months ago said:
Outstanding...Thanks!

chef2 1 year, 8 months ago said:
I am the biggest fan of stuffed pork chops thank you for this recipe.
Vernalisa from http://vernalalisasrecipeboard.yuku.com/
drop by and see me some time and share a recipe or 2

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