Stuffed Pork Chops Brined
From dmiller64116 17 years ago
- 20 minutes to make
- Serves 4
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!
Ingredients
- Chops: shopping list
- 4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces each) shopping list
- 3/4 cup packed light brown sugar shopping list
- 1/2 cup kosher salt (Diamond Crystal), or 6 tablespoons Morton kosher salt, or 1/4 cup table salt shopping list
- ground black pepper shopping list
- 1 tablespoon vegetable oil shopping list
- Stuffing: shopping list
- 3 tablespoons unsalted butter shopping list
- 1 small onion , diced small shopping list
- 1 medium rib celery , diced small shopping list
- 1/2 teaspoon table salt shopping list
- 2 cloves garlic , minced or pressed through a garlic press (about 2 teaspoons) shopping list
- 2 teaspoons minced fresh thyme leaves shopping list
- 1 tablespoon minced fresh parsley leaves shopping list
- 2 cups bread cubes (1/4 inch cubes) from 1 baguette shopping list
- 2 tablespoons heavy cream shopping list
- 1/8 teaspoon ground black pepper shopping list
How to make it
- 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.
People Who Like This Dish 7
- imhungry Northern, OH
- rml VA
- mrsgooberman Volcano, CA
- coffeebean53 Charlotte, NC
- fhc Madison, MS
- asheats BIG BEAR LAKE, CA
- dmiller64116 Kansas City, MO
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