Stuffed Pork Chops
Stuffed Pork Chops
6 boneless pork top loin chops, cut 1 to 1 ¼ thickness
Brine:
4 cups apple cider (1 liter)
1 cup water (250ml)
½ cup (packed) golden brown sugar (125ml)
3 tablespoons coarsely ground black pepper (45ml)
2 teaspoons dried rubbed sage (10ml)
1 teaspoon ground cinnamon (5ml)
2 sprigs dried thyme
2 crushed bay leaves
In a medium bowl mix together the brine ingredients.
Place the pork chops in a large plastic bag (double up the bag to ensure no leaks). Pour in the brine mixture into the inside bag overtop the chops and then close the plastic bags to seal everything in. Place in the refrigerator for 6 hours or up to 24 hours.
Filling:
Granny smith, chopped into ½ -inch dice
6 slices bacon, chopped
1 cup chopped red onion, small dice (250ml)
¼ cup dry white wine (60ml)
2 teaspoons snipped chopped fresh thyme (10ml)
2 teaspoons salt (10ml)
2 teaspoons chopped fresh sage (10ml)
salt and pepper to taste
2 tablespoons olive oil (30ml)
In a sauté pan over medium heat cook bacon until crispy. Remove bacon and place on paper towel to drain. Drain bacon fat from pan leaving 1 tablespoon. Return the pan to medium heat. Add apples, onion, thyme, sage, salt and pepper. Cook for approximately 8 minutes or until apples are tender. Deglaze pan with white wine. Stir to get the crispy bits from the bottom of the pan. Season to taste with salt and pepper. Remove from heat. Chop cooked bacon into bite sized pieces and add to mix. Allow to cool.
Remove pork chops from the refrigerator. Remove the pork chops from the brine and discard the brine. Pat the pork chop dry with paper towels. Place on a baking tray. Make an incision on the side of the pork chop using a sharp knife. Cut about 1 inch to make a pocket in the pork chop for stuffing. Be careful not to puncture through the pork chop. Repeat until all pork chops have a pocket. Stuff the chops with the cooled apple stuffing using a spoon. Then drizzle with oil and season with salt and pepper.
Prepare barbecue for direct grilling to medium high heat. Oil grill and place pork chops down for 4 – 5 minutes or until deep golden char marks are achieved. Turn 40 degrees to achieve nice cross hatch marks. Cook a further 4 minutes. Flip. Repeat cross hatch procedure. Cook for a further 7 minutes. Remove from heat and let rest for 5 minutes.
Yields 6 servings.
6 boneless pork top loin chops, cut 1 to 1 ¼ thickness
Brine:
4 cups apple cider (1 liter)
1 cup water (250ml)
½ cup (packed) golden brown sugar (125ml)
3 tablespoons coarsely ground black pepper (45ml)
2 teaspoons dried rubbed sage (10ml)
1 teaspoon ground cinnamon (5ml)
2 sprigs dried thyme
2 crushed bay leaves
In a medium bowl mix together the brine ingredients.
Place the pork chops in a large plastic bag (double up the bag to ensure no leaks). Pour in the brine mixture into the inside bag overtop the chops and then close the plastic bags to seal everything in. Place in the refrigerator for 6 hours or up to 24 hours.
Filling:
Granny smith, chopped into ½ -inch dice
6 slices bacon, chopped
1 cup chopped red onion, small dice (250ml)
¼ cup dry white wine (60ml)
2 teaspoons snipped chopped fresh thyme (10ml)
2 teaspoons salt (10ml)
2 teaspoons chopped fresh sage (10ml)
salt and pepper to taste
2 tablespoons olive oil (30ml)
In a sauté pan over medium heat cook bacon until crispy. Remove bacon and place on paper towel to drain. Drain bacon fat from pan leaving 1 tablespoon. Return the pan to medium heat. Add apples, onion, thyme, sage, salt and pepper. Cook for approximately 8 minutes or until apples are tender. Deglaze pan with white wine. Stir to get the crispy bits from the bottom of the pan. Season to taste with salt and pepper. Remove from heat. Chop cooked bacon into bite sized pieces and add to mix. Allow to cool.
Remove pork chops from the refrigerator. Remove the pork chops from the brine and discard the brine. Pat the pork chop dry with paper towels. Place on a baking tray. Make an incision on the side of the pork chop using a sharp knife. Cut about 1 inch to make a pocket in the pork chop for stuffing. Be careful not to puncture through the pork chop. Repeat until all pork chops have a pocket. Stuff the chops with the cooled apple stuffing using a spoon. Then drizzle with oil and season with salt and pepper.
Prepare barbecue for direct grilling to medium high heat. Oil grill and place pork chops down for 4 – 5 minutes or until deep golden char marks are achieved. Turn 40 degrees to achieve nice cross hatch marks. Cook a further 4 minutes. Flip. Repeat cross hatch procedure. Cook for a further 7 minutes. Remove from heat and let rest for 5 minutes.
Yields 6 servings.
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