Ingredients: |
Ingredients: Pork Chops:
4 bone-in Rib Loin Pork Chops 1-1/2 inches thick (about 12 oz. each)
3/4 C. packed Brown Sugar
1/4 C. Salt
6 C. cold Water
ground Black Pepper
1 Tbsp. Vegetable Oil
Stuffing:
3 Tbsp. Butter
1 small Onion, diced small
1 medium rib Celery, diced small
1/2 tsp. Salt
2 cloves Garlic, minced
2 tsp. minced fresh Thyme
1 Tbsp. minced fresh Parsley
2 C. Bread Cubes (1/4 inch cubes) from baguette
2 Tbsp. Heavy Cream
1/8 tsp. ground Black Pepper
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Directions: |
Directions:Pork Chops:
Cut a small pocket through the side of each chop. Dissolve the sugar and salt in the cold water, in a gallon-size zip-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.
Stuffing:
Melt the butter in a 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.
Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed cookie sheet on the rack, and heat the oven to 450º.
Remove chops from the brine, rinse, and pat dry with paper towels. Place one quarter of the stuffing (~1/3 C.) 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, 2-3 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 130º, 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 5 minutes. Check the internal temperature; it should register 145º. |
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