Make a brine by dissolving the brown sugar and 1/4 cup of salt in the 6 cups of cold water.
Use a sharp knife and cut a pocket in the side of each chop by working the knife inside the chop, cutting almost to the other side without cutting through it.
Submerge the chops in the brine, cover and refrigerate for 1 hour.
THE STUFFING:
Melt the butter in a large saucepan over medium heat.
Add the mushrooms, onions, and garlic to the pan and cook, stirring occasionally, until the onion softens and mushrooms brown, about 7 minutes.
Stir in the thyme, parsley, 1/2 tsp of salt and 1/4 tsp of pepper and cook, while stirring, for about 1 minute.
Take the pan off the heat then stir in the bread cubes and heavy cream until well combined then set aside.
PREPARE AND COOK THE CHOPS:
Take the pork chops out of the fridge then rinse the pork chops under cold water.
Pat the pork chops dry with paper towels then generously season the chops on both sides with salt and pepper.
Fill the pockets of the chops with as much of the stuffing mix as you can fit in then spread any remaining stuffing in the bottom of a 9x13-inch baking dish.
Preheat oven to 375°F.
Heat the 2 TBSP of olive oil over medium-high heat in a large saute pan.
Sear the chops for about 2 minutes on each side then place chops on top of stuffing in the baking dish.
Cover the baking dish with foil and cook in the preheated oven for 15 minutes.
Remove the baking dish from the oven and keep covered for 10 minutes before serving.
21 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE