Herb Stuffed Pork Chops
Herb Stuffed Pork Chops
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| Serves | 6 |
| Cook time | 40 minutes |
| Meal type | Main Dish |
Herb stuffed pork chops are an easy to make elegant comfort food. A perfect, no-fuss recipe for a dinner party. Just add a vegetable and baked potato!
Ingredients
- 6 boneless pork loin chops (measuring 1-1/4 inch thick)
Brine for pork
- 1/4 Cup kosher salt
- 4 Cups water
Stuffing
- 1/2 Cup chopped celery leaves
- 1/4 Cup diced onions
- 2 Cups diced mushrooms
- 1/2 Cup (1 stick) butter, divided
- 1 Cup dry bread crumbs
- 3 Cups cubed dry bread
- 3 Cups chicken broth, divided
- 1/4 Cup minced fresh parsley
- 2 Teaspoons sage
- 1 Teaspoon kosher salt
- 1 Teaspoon paprika
- 1 Teaspoon black pepper
- 1 Teaspoon thyme
Note
Herb stuffed pork chops - a favorite meal from my childhood. Over the years, pork has become progressively more lean. Unfortunately, that can result in less-than-tender, less-than-juicy loin chops.
But we have a solution! Brining. It's really easy. I promise!
Brining the pork chops while you prepare the stuffing will help to ensure the pork chops remain tender and juicy.
ENJOY! - The Recipe Wench
Directions
| PREPARE BRINE | |
| Step 1 | |
| First, prepare the brine by heating the water and 1/4 cup of kosher salt over medium heat just until salt has dissolved. Place pork chops in either a shallow dish or large ziplock. Add brining solution to pork chops and allow to soak for a minimum of 30 minutes and maximum of 2 hours. (I allow my pork chops to brine for 2 hours, and they turn out nice and juicy.) | |
| PREPARE STUFFING | |
| Step 2 | |
| While the pork is in the brine, prepare the stuffing: In a skillet over medium high heat, saute celery leaves, onion and mushrooms in 4 tablespoons of butter until soft. Remove from heat and stir in bread crumbs, cubed bread, 1/2 cup of broth, parsley and spices. Mix well. Taste. Adjust seasonings, if necessary. | |
| STUFF PORK CHOPS | |
| Step 3 | |
| To prepare the pork chops: Cut a pocket in each pork chop by slicing from the fat side, stopping before you cut all the way through. Spoon about 1/2 cup stuffing into each pocket. Secure the chop by either tying with cooking string, butcher's twine (anything that's not synthetic) or (probably the easiest) using toothpicks. | |
| BROWN PORK CHOPS AND BAKE | |
| Step 4 | |
| Melt remaining 4 tablespoons butter in a skillet on medium-high heat. Quickly brown the pork chops on both sides. Place in a greased baking dish and pour the remaining broth over the chops. Cover and bake at 350° for approximately 40 minutes or until juices run clear. Before serving, remove string/toothpicks. If desired, you can thicken pan juices by adding about 2 tablespoons of cornstarch dissolved in water to the juices and simmering until thickened. | |
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