Photo: Stuffed Pork Chops Recipe
Ingredients
- 1/2 cup kosher salt
- 3 tablespoons sugar
- 1 tablespoons light brown sugar
- 2 quarts water
- 4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
- 2 slices bacon, chopped
- 2 stalks celery, minced
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped rosemary leaves
- 1 tablespoon freshly chopped sage leaves
- 2 tablespoons freshly chopped parsley leaves
- 2 1/2 cups crumbled cornbread
- 1/4 cup dried cranberries
- 1/2 cup chicken broth
- Salt and freshly ground black pepper
Directions
Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
Preheat grill to medium-high heat.
Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.
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By dgrise
on December 20, 2012
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Unbelievably great! My husband did not stop telling me how great it was. I did go further and baste the chops with a chicken bullion cube, hot water and a heaping tablespoon of dark brown sugar. I continued to baste throughout the 40-45 minutes of cooking. I also added a few more slices of bacon and I used cornbread stuffing instead of cornbread. It was easier and less time consuming. My husband doesn't want me to share the leftovers with the kids... LOL!
By sibandunc_13142054
Las Vegas, 68
on October 29, 2012
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I made these for Sunday Dinner and they were amazing, This recipe is easy and I definitely will be making these again. The stuffing would be good with a chicken breast also. Clean plates all around. Great job Neelys.
By WargoMeals
on October 07, 2012
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Absolutely delicious and easy to prepare!
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