Stuffed Brined Pork Chops
Stuffed Brined Pork Chops
- 1/5 litres of cold water (1 1/2 quarts)
- 3 TBS kosher or sea salt
- 3 TBS granulated sugar
- 4 bone-in rib loin chops, 1 1/2 inches thick
- (12 ounces each)
- 3 TBS butter
- 1 medium onion, peeled and minced
- 1 stalk celery, trimmed and minced
- 1/2 tsp salt
- 1/2 TBS dried parsley
- 1/2 tsp each dried thyme and sage
- 1 clove garlic, peeled and minced
- 2 sliced sandwich bread, crusts trimmed and cut
- into small cubes
- 4 TBS raisins, chopped (optional)
- 2 TBS heavy cream
- 1/8 tsp black pepper
- 1 TBS vegetable oil
- Whisk together the cold water with the salt and sugar until both the salt and sugar dissolve. Place the chops into the mixture, making sure they are completely submerged. Leave for 1 hour. At the end of that time, remove them from the water and pat dry.
- To make the stuffing, melt the butter in a skillet over medium heat. Add the celery and onion. Cook, stirring occasionally, until the vegetables have softened. Add the garlic and herbs. Cook for a further half a minute or so until fragrant. Transfer to a bowl and toss together with the bread cubes and chopped raisins. Season with some salt and black pepper. Add the cream and mash well together until you have a fairly solid mass that you can handle easily without it crumbling too much.
- Take each chop and cut a pocket into each. Use a very sharp knife and just using the tip, puncture the chop on the fat edge, making a small opening, and then by carefully manoeuvring the tip of the knife, cut a pocket inside the chop without enlarging the cut on the edge, or poking through the surface of the chop. (This will help to make sure that the stuffing stays inside when the chops are cooking.)
- Preheat the oven to 230*C/450*F. gas mark 7. Have ready a shallow baking dish large enough to hold all four chops.
- Stuff each chop with 1/4 of the stuffing, massaging the chop on the outsides to work it through to fill the pocket entirely. (I try to keep it at least 1/3 of an inch away from the pocket incision.) Season your chops on both sides.
- Heat the vegetable oil in the skillet and brown the chops on both sides, about 3 minutes or so per side. Transfer the browned chops to the baking dish.
- Bake the chops in the preheated oven for about 20 minutes, or until the juices run clear. Remove from the oven and tent for about 5 to 10 minutes with some aluminium foil.
- Serve hot with your favourite sides.
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/03/stuffed-brined-pork-chops.html
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