Email to Cat      

Stuffed Pork Chops

Source of Recipe


America's Test Kitchen






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 kosher salt (or 1/4 cup table salt)
  
• Ground black pepper
  
• 1 Tbsp vegetable oil
  
• .
  
• -- Stuffing --
  
• 3 Tbsp unsalted butter
  
• 1 small onion, diced small
  
• 1 medium rib celery, diced small
  
• 1/2 tsp salt
  
• 2 cloves garlic, minced or pressed through a garlic press
  
• 2 tsp minced fresh thyme leaves
  
• 1 Tbsp minced fresh parsley leaves
  
• 2 cups bread cubes (1/4-inch cubes) from 1 baguette
  
• 2 Tbsp heavy cream
  
• 1/8 tsp ground black pepper
  






Instructions



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° F. 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° F, 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° F.
   
   Serves 4