Wednesday, October 19, 2011

Gouda-Stuffed Pork Chops

I really enjoy stuffed pork chops, but sometimes they turn out dry.  The brine really helps to keep it moist. Not sure I would use the onions and apple again. I would probably do some kind of cherry compost.

For the Brine:
4 cups of water
2 tablespoons cider vinegar
1/4 cup salt
3 tablespoons brown sugar
1 tablespoon whole peppercorns
For the Pork Chops:
4 thick-cut bone-in pork chops (1 1/2" thick)
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup dry bread crumbs
1/4 cup fresh flat-leaf parsley, minced
8 fresh sage leaves, minced
1 cup grated aged Gouda cheese
salt and fresh ground black pepper
1 large apple, peeled and sliced
1 medium onion, peeled and thinly sliced
1/2 cup dry white wine
1. For the brine, bring the water and vinegar to a boil in a small saucepan, and add the salt, brown sugar, and peppercorns. Stir until the salt and sugar are dissolved. Put the pork chops in a large baking dish and pour the brining liquid over them. Cover and refrigerate for 24 hours.
2. Preheat the oven to 350 degrees F. Remove the pork chops from the brine and rince thorouyghly, then pat very dry with a paper towel. Set them aside to air-dry a little longer, while you make the stuffing.
3. Coat a large cast-iron skillet with olive oil and set it over medium-high heat. Heat the olive oil, then add the garlic. Turn the heat to low, and cook the garlic for 5 minutes. Add the bread crumbs and cook, stirring constantly, for another 3-4 minutes, or until the bread crumbs brown.
4. Put the garlic and bread crumbs in a medium size bowl and mix with the parsley, sage, Gouda cheese, and a sprinkling of salt and pepper.
5. Take each pork chop and slice it almost in 1/2 lengthwise, so that it has an open pocket in the center. Stuff the Gouda mixture into each pocket. (At this point the pork chops can be covered and refrigerated for up to 24 hours.)
6. Heat the skillet again over medium-high heat and coat it with olive oil. Carefully add the stuffed pork chops. Brown on each side for 2 minutes, or until the pork chops are golden brown. Remove the chops and spread the apple and onion slices in the skillet. Place the pork chops on top and pour in the white wine. Cover the skillet with aluminum foil.
7. Bake for 30 minutes, or until the internal temperature of the stuffing registers 160 degrees F. on an instant-read thermometer and the Gouda is melted. Serve immediately.

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