Stuffed Pork Chops
Source of Recipe
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Recipe Introduction
These stuffed pork chops may be served with All-Purpose Gravy,
applesauce, or Quick Ginger-Apple Chutney. The gravy is best made
before you start the chops and then reheated as needed. If you
choose to serve the chops with the chutney instead, prepare it in
the skillet used to cook the chops while the chops are in the oven.
Serves 4
List of 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 Diamond Crystal Kosher Salt, 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 celery rib, diced small
1/2 teaspoon salt
2 medium garlic cloves, minced or pressed through a garlic press
(about 2 teaspoons)
2 teaspoons minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves
2 cups 1/4-inch bread cubes from 1 baguette
2 tablespoons heavy cream
1/8 teaspoon ground black pepper
Recipe
1. FOR THE CHOPS: Cut a small pocket through the side of each chop.
Dissolve the sugar and salt in 6 cups of cold water in 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.
2. 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.
3. 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.
4. 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.
5. 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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