Stir every now and again, and as soon as the sugar and the salt have dissolved, remove your brine from the heat and allow it to cool to room temperature. To make the brine, all you have to do is combine brown sugar, salt, and water in a large saucepan over medium-high heat. Using a standard table salt or even fine sea salt will cause these pork chops to be far too salty! However, you do want to take care to use Kosher salt only. It is a solution of salt, sugar, and water that has been heated until the sugar and salt have dissolved. If you've never made a brine before, fret not it is extremely easy to make. The purpose of the brine is to add flavor and retain moisture within the meat. Pork chops are already notorious for drying out in the oven, but when you butterfly them (essentially turning them into two very thin chops) you run the risk of really dry pork! This is where the brine comes in handy. The first thing you will do to cook Stuffed Pork Chops ever is mix up a brine. If you share the sentiment, we have plenty more where this came from! For more easy pork chop dinners, try our Pork Chops With Mushroom Gravy and our Smothered Pork Chops! And, you'll want to keep reading for a list of absolutely perfect side dishes to serve with your Stuffed Chops! HOW TO COOK STUFFED PORK CHOPS What more could you ask for?Īs you can probably already tell, we take our pork chops pretty seriously around here. On top of that, the method we use makes it nearly impossible to overcook the chops so it's a stress-free meal. This recipe uses fresh, real ingredients, comes together super easily, the pork is perfectly cooked, and the ultra-savory stuffing is to die for. Ultimately, we decided in order to help you keep that stuffing fully intact, without the risk of losing any to the pan sear, a simple brine, and an easy oven-bake were the way to go. However, we wanted this recipe to be just as much about the stuffing, as it was about the pork. We considered pan-searing the pork chops in a cast iron skillet to get a little extra color and flavor going on them. Plus, we're going to be sharing our simple secret to the most tender pork ever! on a weeknight? These Baked Stuffed Pork Chops come loaded with a stuffing that's delicious enough to be the star of the show all on its lonesome. If you don't have a rack, you can make rings out of foil and rest your pork chops on them to prevent the chops from sticking to the bottom of the pan.Ready to make the house smell like Thanksgiving. Let rest, remove the toothpicks and serve. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Sear over medium heat until lightly browned, about 3 minutes per side. ![]() Add the oil and, when hot, add the chops. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Dredge the stuffed chops lightly in the flour, shaking off the excess. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.įill the pocket of each chop with the breadcrumb mixture. To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. ![]() Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. ![]() Add the onions and saute until translucent, about 7 minutes. Melt the butter in a large skillet over medium-high heat.
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