Pork Chops With Pan Fried Stuffing

Name: Pork Chops With Pan Fried Stuffing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 chops, 4 serving(s)
Ingredients: 1 cup water; 1 cup low sodium chicken broth; 1 cup real maple syrup; 1/8 cup kosher salt; 1 tablespoon cracked peppercorn; 1 tablespoon cider vinegar; 1 pinch clove; 1 pinch ginger; 1 bay leaf; 4 pork chops, 3/4 to 1 inch thick; 1 tablespoon olive oil; 1 tablespoon butter; 1/4 cup butter; 1 red onion, chopped; 1 cup golden raisin; 1/3 cup chopped fresh cilantro or 1/3 cup parsley; 3 slices whole grain bread, ends preferred; 1 egg; 2 tablespoons heavy whipping cream; 1/4 cup low sodium chicken broth

Submitted by puppitypup

"Moist pork chops with a hint of maple syrup served with a savory golden raisin dressing. This comfort food is fit for gourmet company! Plan to brine the pork chops for at least 8 hours."

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photo by puppitypup

Ready In:: 30mins
Ingredients:: 20
Yields:: 4 chops
Serves:: 4

ingredients

BRINE
1 cup water
1 cup low sodium chicken broth
1 cup real maple syrup
¹⁄₈ cup kosher salt
1 tablespoon cracked peppercorn
1 tablespoon cider vinegar
1 pinch clove
1 pinch ginger
1 bay leaf
FRY
4 pork chops, 3/4 to 1 inch thick
1 tablespoon olive oil
1 tablespoon butter
DRESSING
¹⁄₄ cup butter
1 red onion, chopped
1 cup golden raisin
¹⁄₃ cup chopped fresh cilantro or 1/3 cup parsley
3 slices whole grain bread, ends preferred
1 egg
2 tablespoons heavy whipping cream
¹⁄₄ cup low sodium chicken broth

directions

Bring brine ingredients to a boil in a small saucepan. Turn off heat and cool. Add up to 10 ice cubes if you are in a hurry.
Place pork chops in cooled brine to marinate from eight hours to overnight in the fridge.
Remove pork chops from brine and discard brining liquid. Pat pork chops dry.
Cut the bread into 1/2-inch cubes. In a cup, mix egg, cream and final chicken broth together.
Gather remaining ingredients as the dish goes together quickly once started. You will need two good-sized frying pans, one for the pork chops and one for the dressing.
Preheat pan on med-hi heat, add olive oil and butter and fry pork chops 3-4 minutes per side. Remove from heat and place a tightly-fitted lid on pork chops. Don't worry, they aren't supposed to be done yet.
Now, in the second pan, sauté the onion and raisins in butter over medium-hi heat for a few minutes. Add cilantro and cubed bread and sauté for a couple more minutes.
Remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. When soaked in, return to heat and cook for a few more minutes.
At this point, the pork chops will have finished cooking. Serve the pork chops with the stuffing on the side.
Note: Please use the second pan so that the dressing will compliment the pork chops rather than tasting just like them. It's worth washing the second pan!

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Reviews

awesome flavors - the sweetnesss of the maple syrup really comes through and the stuffing the perfect little match made for ZWT4

Ravenseyes
Wonderful! And, easily prepared. Thank you for a recipe I'll use again.

GREG IN SAN DIEGO
Love love loved this! The brine really made these chops super tender! I think I would like the flavor of the chops mixed with the dressing, so next time I may just use one pan. Also I think next time I will use skim milk instead of heavy cream to lighten it up. I really enjoyed the dressing, but picked out the rasins since I am not fond of them to begin with. Great way to prepare pork chops!

anme7039

Tweaks

Love love loved this! The brine really made these chops super tender! I think I would like the flavor of the chops mixed with the dressing, so next time I may just use one pan. Also I think next time I will use skim milk instead of heavy cream to lighten it up. I really enjoyed the dressing, but picked out the rasins since I am not fond of them to begin with. Great way to prepare pork chops!

anme7039