Stuffed Pork Chops (Brined)

I make these stuffed pork chops using a stuffing similar to the stuffing I use at Thanksgiving... Brining the Pork Chops first keeps the pork chops moist/sweet!
Photo by Denise W.

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Thick cut pork chops

  • Brine

  • 1/2

    C Hot Water

  • 1/2

    C Salt

  • 1

    C Brown Sugar

  • 1 1/2

    C Apple Juice

  • 1/2

    lemon sliced

  • 1/2

    orange sliced or 1 tangerine

  • Stuffing

  • 1

    Medium Onion

  • 1

    Apple

  • 2

    stalks Celery

  • 1

    C dried Cranberries

  • 1

    t Bouquet garni

  • 1

    package stuffing mix (I like butter herb sourdough mix)

  • 1 1/2

    c stock (according to package stuffing mix)

  • 4

    T melted butter

Directions

dissolve salt/Brown Sugar in Hot Water. When dissolved add Apple Juice. Put Pork chops, brine mix, lemon slices and orange slices in a ziploc bag in fridge for 3-4 hours or longer (all day is fine or even overnight). Remove from brine and rinse, pat dry. Cut a pocket in large side of pork chop for stuffing. Chop onion, apple, celery and mix with stuffing mix and dried cranberries. Add 1 t Bouquet Garni (or Herbs de Provence). Mix. Mix in Stock and melted butter, do not overmix, just until liquid is distributed. Stuff pork chop cavity with stuff mix. place in baking dish. Bake at 350 degrees until pork reaches safe temperature (165) and slightly browned. Extra stuffing can be put into a glass baking dish/covered with foil and baked for about 20 minutes.

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