Stuffed Thick-Cut Pork Chops

Ingredients

4 (12- to 14-ounce) bone-in pork rib chops, 1-1⁄2 inches thick, trimmed
3 tablespoons salt
3 tablespoons packed light brown sugar
1 recipe stuffing (recipes follow)
Pepper
2 teaspoons vegetable oil

Instructions

Using sharp paring knife, cut 1-inch opening into side of each chop, then cut pocket for stuffing by swinging blade through middle of chop. Dissolve salt and sugar in 1-1⁄2 quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for 1 hour.
Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Remove chops from brine and thoroughly pat dry with paper towels. Place one-quarter of stuffing in pocket of each chop—enlarge pocket opening to 1-inch, if necessary. Trim reserved orange (or lemon) wedges from stuffing recipe to 2-inch lengths; insert one orange (or lemon) wedge into each pocket to contain stuffing. Season chops with pepper. (Chops can be stuffed and refrigerated up to 1 day ahead.)
Heat oil in 12-inch skillet over medium-high heat until just smoking. Arrange chops in skillet and cook without moving chops until well browned, about 3 minutes. Using tongs, flip chops and cook until well browned on second side, 2 to 3 minutes longer.
Using tongs, transfer chops to preheated baking sheet in oven; cook until stuffing registers 140 degrees, 15 to 20 minutes, flipping chops halfway through cooking time. Transfer chops to platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve.

Stuffed Thick-Cut Pork Chops

Ingredients

Instructions

Tags

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