The flavor will be phenomenal, and you will definitely taste the difference in your Stuffed Pork Chops! Rather than using a super-processed, box mix stuffing, we will make fresh stuffing with fresh vegetables and herbs. Once the time is up, you can remove your pork chops from the refrigerator, take them out of the brine, and set them aside to remove the chill while you make the stuffing! One last thing to know about the chops: You can use bone-in pork chops for this recipe, but you will likely need to extend the cooking time. For this reason, your pork chops should be at least ¾ of an inch thick or up to 1 inch thick. You will find it rather difficult to cut a pocket into a pork chop that is any less than ¾ inch thick. The thickness of your pork chops is pretty much always important in a recipe, but in a stuffed pork chop recipe, the thickness is very important. Love this recipe? Check out our smoked pork chops next. Once the brine has cooled, add the boneless pork chops straight to the saucepan, cover with plastic wrap, and transfer to the refrigerator for at least four or up to eight hours.
Do not add your pork chops to a warm brine. Stir every now and again, and as soon as the sugar and the salt have dissolved, remove your brine from the heat and allow it to cool to room temperature. To make the brine, all you have to do is combine brown sugar, salt, and water in a large saucepan over medium-high heat. Using a standard table salt or even fine sea salt will cause these pork chops to be far too salty! However, you do want to take care to use Kosher salt only. It is a solution of salt, sugar, and water that has been heated until the sugar and salt have dissolved. If you've never made a brine before, fret not it is extremely easy to make. The purpose of the brine is to add flavor and retain moisture within the meat. Pork chops are already notorious for drying out in the oven, but when you butterfly them (essentially turning them into two very thin chops) you run the risk of really dry pork! This is where the brine comes in handy. The first thing you will do to make the most delicious Stuffed Pork Chops ever is mix up a brine.
GOURMET STUFFED PORK CHOPS HOW TO
If you share the sentiment, we have plenty more where this came from! For more easy pork chop dinners, try our Pork Chops With Mushroom Gravy and our Smothered Pork Chops! HOW TO MAKE STUFFED PORK CHOPS What more could you ask for?Īs you can probably already tell, we take our pork chops pretty seriously around here. On top of that, the method we use makes it nearly impossible to overcook the chops so it's a stress-free meal. This recipe uses fresh, real ingredients, comes together super easily, the pork is perfectly cooked, and the ultra-savory stuffing is to die for. Ultimately, we decided in order to help you keep that stuffing fully intact, without the risk of losing any to the pan sear, a simple brine, and an easy oven-bake were the way to go. However, we wanted this recipe to be just as much about the stuffing, as it was about the pork. We considered pan-searing the pork chops in a cast iron skillet to get a little extra color and flavor going on them. Plus, we're going to be sharing our simple secret to the most tender pork ever!
on a weeknight? These Baked Stuffed Pork Chops come loaded with a stuffing that's delicious enough to be the star of the show all on its lonesome. Ready to make the house smell like Thanksgiving.
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