Brine And Fruit Stuffed Pork Chops Recipe

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Servings: 4

Ingredients

Cost per serving $2.01 view details
  • 4 x 1 1/2 inch thick center-cut pork loin chops, excess fat trimmed
  • 1 Tbsp. extra virgin olive oil - (15ml)
  • 1 x thinly sliced onion
  • 2 x peeled, cored and thinly sliced (about 2 c.) of
  • 3/4 c. chicken broth - (175ml)
  • 1/2 c. apple cider - (125ml)
  • 1/4 c. Calvados - (60ml)
  • 2 Tbsp. raisins - (30ml)
  • 1/2 tsp grnd ginger- (2.5ml)
  • 1/2 c. whipping cream - (125ml)
  • 1 Tbsp. Dijon mustard - (15ml) Brine
  • 4 c. apple cider - (1000ml)
  • 3 1/2 c. water - (875ml)
  • 1/2 c. salt - (125ml)
  • 1/2 c. (packed) of golden sugar - (125ml)
  • 3 Tbsp. coarsely grnd black pepper - (45ml)
  • 1 Tbsp. dry rubbed sage - (15ml)
  • 2 tsp grnd cinnamon - (10ml) Stuffing
  • 1 1/2 c. garlic croutons - (375ml)
  • 3/4 c. minced apple - (187ml)
  • 3/4 c. shredded Cheddar cheese - (187ml)
  • 1 Tbsp. raisins - (15ml)
  • 2 Tbsp. unsalted butter - melted - (30ml)
  • 1 Tbsp. orange juice - (15ml)
  • 1 tsp orange zest (5ml)
  • 1 Tbsp. apple cider- (15ml)
  • 1/4 tsp salt - (1.25ml)
  • 1 pch cinnamon
  • 1 pch fresh nutmeg

Directions

  1. Pull out chops and pat dry with a clean towel. Cut a deep stuffing slice at the centre of each chop, but do not go all the way through the meat.
  2. In a second bowl, combine the melted & unsalted butter, orange juice, orange zest, apple cider, salt, cinnamon, and fresh nutmeg. Pour this liquid mix over the dry mix containing the croutons and toss till generously coated. Using a spoon or possibly piping bag without a tip, gently stuff the pork chops with mix. Close the opening with a wooden toothpick.
  3. Heat a Tbsp. of extra virgin olive oil in a large frying pan over high heat. Put in pork chops and brown on each side; no longer than 3 min. Plate the pork chops and cover to keep hot.
  4. In same skillet your chops just came from, saute/fry onion over medium heat till soft. Stir in the apple slices and saute/fry till these till they are golden brown - another 3 min. Add in your broth and cider, Calvados, raisins, and ginger. Stir and incorporate all of the flavours including the browning bit from the bottom of your pan. Add in cream and mustard and bring sauce to a boil. Reduce heat to medium-low and re-introduce pork. Cover and cook for 3-5 min. Turn over at least once. Internal temperature on the pork should be 150 F.
  5. Plate the pork chops. Let sauce thicken for another 5 minutes. Season the sauce with the salt and pepper and spoon over pork.
  6. Brine:Marinating Time: 4 hrs - up to 2 days
  7. Prepare the brine: Combine all of the brine ingredients in a large bowl. Stir till sugar is completely dissolved and then add in the pork chops. Cover and chill for at least 4 hrs up to 2 days.
  8. Stuffing:Stuffing: Combine garlic croutons, minced apple, shredded cheese, and raisins in a large bowl and toss.
  9. Preparation Time: 30 min, Marinating Time: 4 hrs - up to 2 days,
  10. Cooking Time: 1 hour

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Nutrition Facts

Amount Per Serving %DV
Serving Size 717g
Recipe makes 4 servings
Calories 459  
Calories from Fat 212 46%
Total Fat 24.05g 30%
Saturated Fat 12.82g 51%
Trans Fat 0.01g  
Cholesterol 79mg 26%
Sodium 14585mg 608%
Potassium 675mg 19%
Total Carbs 49.62g 13%
Dietary Fiber 4.4g 15%
Sugars 35.62g 24%
Protein 14.54g 23%
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