Alma Bax 
While I’m not a “grilled” kind of person, I do enjoy cooking and experimenting with new recipes.. Read more about garlic herb stuffed pork chops and let us know what you think.
Pork Chops with Herb Stuffing
| Serves | 6 |
| Cook time | Time: 40 minutes |
| Meal type | Main Dish |
Herb filled pork chops are a simple and elegant comfort meal to prepare. For a dinner party, this is the ideal no-fuss dish. Just add a baked potato and a veggie!
Ingredients
- 6 boneless pork loin chops (about 1 inch thick)
Pork Brining
- a quarter cup of kosher salt
- 4 c. liquid
Stuffing
- 1/2 cup celery leaves, chopped
- 1/4 cup onions, diced
- 2 cups mushrooms, chopped
- 1 stick (1 cup) butter, split
- 1 cup bread crumbs, dry
- 3 cups dry cubed bread
- 3 c. chicken broth (distributed)
- 1/4 cup fresh parsley, minced
- sage, 2 tblsp.
- 1 tsp. salt (kosher)
- 1 paprika teaspoon
- 1 tsp. cayenne pepper
- 1 tblsp. thyme
Note
Pork chops with herbs packed inside – a childhood favorite. Pork has grown more lean throughout the years. Unfortunately, this may result in pork chops that aren’t as soft or juicy as they should be.
We do, however, have a solution! Brining. It’s pretty simple. I’ll keep my word!
Brining the pork chops while making the filling helps keep them soft and moist.
Directions
| GET THE BRINE READY | |
| Step 1 | |
| To make the brine, boil the water and 1/4 cup kosher salt over medium heat until the salt has completely dissolved.
Pork chops should be placed in a shallow plate or a big ziplock bag. Allow pork chops to soak in brining solution for a minimum of 30 minutes and up to 2 hours. (I marinate my pork chops for 2 hours and they come out tender and juicy.) |
|
| GET THE STUFFING READY | |
| Step 2 | |
| Prepare the filling while the meat is brining:
4 tablespoons butter, celery leaves, onion, and mushrooms in a pan over medium high heat until tender. Remove the pan from the heat and add the bread crumbs, cubed bread, 1/2 cup broth, parsley, and spices. Mix thoroughly. Taste. If required, adjust seasonings. |
|
| PORK CHOPS STUFFED | |
| Step 3 | |
| To make the pork chops, follow these steps:
Slicing from the fat side, pausing before cutting all the way through, creates a pocket in each pork chop. Fill each pocket with approximately 1/2 cup filling. Tie the chop with cooking thread, butcher’s twine (anything that isn’t synthetic), or toothpicks (which is probably the simplest). |
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| PORK CHOPS BROWNED AND BAKED | |
| Step 4 | |
| In a pan over medium-high heat, melt the remaining 4 tablespoons butter.
Brown the pork chops on both sides quickly. Pour the remaining liquid over the chops in a greased baking dish. Cover and bake for for 40 minutes at 350°F, or until juices flow clear. Remove the string/toothpicks before serving. If desired, thicken pan juices by stirring in approximately 2 tablespoons cornstarch mixed in water and continuing to cook until thickened. |
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