Stuffed Pork Chops

Name: Stuffed Pork Chops
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 slices bacon, chopped; 4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone; 2 stalks celery, minced; 118 milliliters chicken broth; 591 milliliters crumbled cornbread; 59 milliliters dried cranberries; 2 cloves garlic, minced; 118 milliliters kosher salt; 1 Tbsp light brown sugar; 1 small onion, minced; 2 Tbsps freshly chopped parsley leaves; 1 Tbsp freshly chopped rosemary leaves; 1 Tbsp freshly chopped sage leaves; 4 servings Salt and freshly ground black pepper; 3 Tbsps sugar; 2 liters water

You can never have too many main course recipes, so give Stuffed Pork Chops From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Whisk salt and sugars in 2-quarts of cold water.

Ingredients you will need

Water

Salt

Equipment you will use

Whisk

Add pork chops and cover. Refrigerate for 1 hour.

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Pork Chops

Remove the pork chops from the brine and dry well.

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Pork Chops

Brine

In a large heavy bottomed saute pan, begin to fry bacon.

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Bacon

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Frying Pan

Add celery, onion and garlic to pan and allow to saute with the crispy bacon.

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Celery

Garlic

Bacon

Onion

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Frying Pan

Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes.

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Rosemary

Parsley

Bacon

Sage

Saute until fragrant. Season with salt and pepper.

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Salt And Pepper

In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture.

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Dried Cranberries

Chicken Stock

Cornbread

Vegetable

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Bowl

Mix well.

Preheat grill to medium-high heat.

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Grill

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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Salt And Pepper

Pork Chops

Stuffing

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Toothpicks

Grill

Equipment

Ingredients

Servings:

2slices

bacon, chopped 4

(2-inch thick) pork chops, bone-in rib loin chops, split to bone 2stalks

celery, minced 118milliliters

chicken broth 591milliliters

crumbled cornbread 59milliliters

dried cranberries 2cloves

garlic, minced 118milliliters

kosher salt 1Tbsp

light brown sugar 1small

onion, minced 2Tbsps

freshly chopped parsley leaves 1Tbsp

freshly chopped rosemary leaves 1Tbsp

freshly chopped sage leaves 4servings

Salt and freshly ground black pepper 3Tbsps

sugar 2liters

water

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.