Stuffed Double-Cut Pork Loin Chops

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Fabulous! It's all about the brine...Finally a pork chop that doesn't taste like shoe leather! I used non-fat mozzarella and browned the chops without breading to fit into my lower-calorie eating plan, and it came out GREAT! As usual, Guy, you rocked it! Thank you thank you thank you! These are almost TOO good! :

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This recipe was very good. I think it would be a great dinner party menu, using a pork loin roast instead of chops. I served with chipotle smashed sweet potatoes. Yummy!

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After all the years of roasting pork chops in the oven for 45-60 minutes (with or without chicken stock and covereduntil the temperature reaches 155-160, I was concerned with 135F to remove chops. I had nothing to worry about, they were perfect and just slightly pink and juicy. Thanks Guy!

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I was specifically looking for a stuffed chop recipe when I came across this one. Didn't have sage so I substituted thyme and I replaced the fontina with leftover feta and mozarella. Harkening back to my childhood when pork chops always required apple sauce, I added 1/4 cup raisins to the stuffing. The stuffing makes way too much but I used it as the base for the sauce. Add green beans and mashed taters and it just doesn't get any better. My wife made me very happy later!!

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I couldn't help but try this receipe because it sounded amazing, and it was!!! I would recommed this to anyone espically other foodies like me who enjoy creating something fantastic for their family!!! :

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best stuffed pork chop I ever had, alot of prep work but well worth it. will make it again for sure. yumm

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DELISH! Came out really good, used mozzarella cheese instead and it was fantastic. I also used green onions and it was a really good recipe.

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very tasty! added a little white wine to deglaze, then switched back to the chicken stock in the recipe. Couldnt get the sauce to thicken up, had to add some rice flour, but was very good, and was my first experience at brining meat.

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I followed the recipe's directions almost word for word. I found the dish easy to assemble. The only thing I did different was, I added some cubed bread to the stuffing for more texture. With the leftover stuffing, I made into small patties and coated in the egg and bread crumb mixture and fried until golden.

Over all it was a great dinner to serve.