4 Boneless Pork Chops (1 inch thick works great)
3/4 Cup brown sugar
1/4 Cup Salt
1 Tbsp Vegetable Oil
3 Tbsp. Butter
1 Small onion, diced.
3 Strips of green pepper, diced.
1/2 Tsp Salt
2 Cloves Garlic, minced
1 Tsp. Thyme
2 Cups of Bread Cubes
2 Tablespoons of cream, or Butter and Milk.
1/8 Teaspoon Pepper
Cut a pocket through into the side of each chop.
Dissolve Sugar and Salt into about 6 cups of water, into a Ziploc bag. Add Pork Chops and seal. Refrigerate and hour or so.
For the Stuffing, melt butter in skillet. Add Onion, green pepper, cook till softened. Add garlic and herbs, cook for 1 minute.
Transfer to a bowl, add bread cubes, cream, and pepper. Toss to combine.
Stuffing the Chops
Turn on oven to 450 F. Place Baking sheet inside. Take chops out of brine. Stuff each with 1/4 of the stuffing. Season each chop with pepper. Heat oil in a pan, and brown both sides. About 2-3 Minutes per side.
Transfer chops to the preheated baking sheet using tongs. Chops only take about 15 minutes total. Turn once halfway through cooking.
Take chops out when they reach 130 F degrees. Tent with foil for about 5 minutes. It should now register 145 degrees F.
I promise it becomes really easy. You can also stuff them with leftover stuffing from yesterday's dinner. So much you can do with these. Really tender too.
Congratulations and Welcome Bethany to the Family!
You can click on the link below the picture to see their Wedding photos:
Sewright Blog by Ruth Yoder
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