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 1 hour.
FOR THE STUFFING:
In a dutch oven or large saucepan add the butter, mushrooms and onions and cook over medium heat 6 to 8 minutes.
Add the garlic, thyme, parsley, 1/2 tsp of salt and 1/4 tsp of pepper and cook for 30 seconds.
Take off the heat and add the bread cubes and heavy cream. Stir to combine and set aside.
FOR THE CHOPS:
Take the chops out of the fridge, rinse and pat dry with paper towels. Season chops on both sides liberally with salt and pepper.
Fill the pockets of the chops with as much stuffing as you can fit in. Place remaining stuffing in the bottom of a large baking dish.
Preheat oven to 400°F. Heat a large saute pan with the oil over high heat until shimmering. Brown chops for 3 minutes on each side. Place chops on top of stuffing in the baking dish.
Cover baking dish with foil and cook in the preheated oven for 15 minutes. Remove from the oven and let rest 10 minutes.
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