Stuffed Brined Pork Chops
6 boneless pork
chops, 1-1/2-inches thick
3/4C packed light
brown sugar
1/4C salt
6C water
Stuffing
1 slice bread,
torn into quarters
1/4C pine nuts,
toasted
1 Tbsp. olive oil
2 medium garlic
cloves, peeled and minced
6 oz. spinach
leaves, cooked and squeezed dry
1/2C shredded
fontina cheese
1/4C ricotta
cheese
1/2C Parmesan
cheese
1 medium lemon,
cut into 6 wedges
salt and freshly
ground pepper
½ stick unsalted
butter
For the brine:
Using a sharp knife, cut a one-inch opening into the side of each chop
and then swing the knife tip through the chop to create a pocket, being careful
not to widen the opening. Turn knife and
swing blade in opposite direction.
Dissolve sugar and salt in water in a large bowl or container; submerge
chops, cover with plastic wrap and refrigerate one hour.
For the stuffing:
Pulse the bread and pine nuts in a food processor until coarsely
ground. Heat oil in a sauté pan; add the
garlic and sauté about one minute, add the cooked spinach and sauté to remove
any excess liquid. Mix cheeses together
and add the spinach mixture. Squeeze
juice from lemon wedges into a small bowl and reserve the wedges. Stir one tablespoon of juice into the
stuffing along with salt and pepper taste.
Place a baking
sheet in the lower middle position in the oven and
preheat to 425F. Remove chops from the brine and rinse under
cool running water; pat dry with paper towels.
Place one-sixth of stuffing in pocket of each chop. Trim reserved lemon wedges to 2-inch lengths
and insert one into each pocket to contain stuffing. Sprinkle chops with salt and pepper.
Heat oil in a sauté
pan until hot and brown the chops. Turn
over and brown on the other side.
Transfer chops to the preheated baking sheet and bake 15 to 20 minutes
or until an instant read thermometer registers 135F. Transfer to a platter. Pour any remaining juices into the pan you
sautéed the pork in (or ½ cup chicken stock) and heat. Add butter and swirl in. Drizzle “sauce” over chops and serve.
MAKES: 6 servings
