I just discovered something wonderful. If you give yourself at least an hour for brining, and choose something sweet as a pairing, you can make a tender, juicy, and flavorful pork chop everytime. Even if you accidentally cook the pork a little bit too long. I promise you that.
Stuffed pork chops always reminded me of “Mom food”, but haven’t we all learned as we grow older how right our parents always were? This pork chop recipe is only the beginning of an endless possibility of stuffing combinations. And where better to start than with the classic apples and sage?
Sage and Apple Stuffed Pork Chops Recipe(serves 2)
Stir salt and sugar into water until dissolved. Add chops and brined in refrigerator for 1-2 hours.
In a small frying pan sweat onion in olive oil over low heat until soft, turn the heat up and add apples and sage. Saute apples for 3 minutes stirring and tossing often, add bread and saute for another minute. Remove from heat to a bowl and toss with salt and pepper to taste. Allow to cool, do not stuff the chops if the stuffing is still at all warm.
To cook the pork chops first remove then from the brine, pat dry and allow to come to room temperature for at least 20 minutes. In the meantime, preheat your oven to 350F.
Cut a slit on the edge of each pork chop and using a paring knife create a pocket inside the chop being careful not to cut all the way through the meat. An opening of about an inch is a good amount so that you can get the stuffing in without it coming out when you fry the chops. Stuff each chop with half of the stuffing.
Sprinkle both sides of each chop with salt and pepper and rub with a little bit of oil. Heat a medium skillet to medium high and add about a tablespoon of oil. Brown on each side and transfer the pan to the oven. Cook until a thermometer inserted near the bone reads at least 155F. Allow to rest for 5 minutes before serving.