Stuffed Double-Cut Pork Loin Chops

Total Time:
3 hr 10 min
25 min
2 hr
45 min

4 servings

  • Brine:
  • 4 bone-in, double-cut loin chops (3 to 4 pounds total)
  • 5 cups water
  • 1/4 cup kosher salt
  • 1 tablespoon fresh cracked black pepper
  • 3 tablespoons Dijon mustard
  • 1 tablespoon dried sage
  • 1 tablespoon granulated garlic
  • Stuffing:
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup diced pancetta
  • 6 cups cremini mushrooms, very thinly sliced
  • Salt and fresh cracked black pepper
  • 1/4 cup minced shallots
  • 1 teaspoon minced fresh sage leaves
  • 1/2 cup shredded fontina cheese
  • Breading:
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fresh cracked black pepper
  • 3/4 cup panko breadcrumbs
  • 1/2 cup flour
  • 2 eggs
  • 2 tablespoons olive oil
  • 1/4 cup bacon fat
  • Sauce:
  • 1/4 cup minced shallots
  • 1 cup chicken stock
  • 2 tablespoons whole grain Dijon mustard
  • 2 tablespoons plain yogurt
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped Italian flat-leaf parsley, for garnish
Watch how to make this recipe.
  • For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.

  • For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.

  • Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.

  • Preheat the oven to 350 degrees F.

  • For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.

  • Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.

  • In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.

  • For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.

  • Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

  • Cook's Note: Sauvignon Blanc makes a nice pairing for this dish.

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    This recipe is featured in:

    Father's Day