October 1, 2015 Herb Stuffed Pork Chops Herb Stuffed Pork Chops Print recipe Print with main photo Print text only 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 1-¼ inch thick) Brine for pork ¼ Cup kosher salt 4 Cups water Stuffing ½ Cup chopped celery leaves ¼ Cup diced onions 2 Cups diced mushrooms ½ Cup (1 stick) butter, divided 1 Cup dry bread crumbs 3 Cups cubed dry bread 3 Cups chicken broth, divided ¼ 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 ¼ 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, ½ 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 ½ 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.