Braised Stuffed Pork Chops
Stuffed Braised Grateful Growers Pork Chops
By Heidi Billotto
4 bone in chops, cut thick enough to stuff, prepared with a slit cut through to the bone or edge
For the marinade:
- 1 cup dry white wine (I suggest Tariquet Uni Blanc)
- 2 Tbsp olive oil
- 1 sprig rosemary
- 2 bay leaves
- 1 Tbsp. Herbs de Provence
- 1 tsp. garlic paste
- 6 juniper berries, lightly bruised Or Â¼ cup gin
For the stuffing:
- 1 cup chopped fresh flat leaf Italian parsley
- 2 Tbsp. Herbs de Provence
- 2 whole garlic cloves
- Salt and pepper
- 2 eggs
- 1 cup dry seasoned bread crumbs
- 2 Tbsp olive oil
- 2 cups stock (half beef and half chicken combined)
Marinate the chops for several hours, turning it occasionally. Remove from refrigerator and bring to room temperature; remove chops from the marinade and pat it dry with paper towels. Strain the remaining marinade and reserve.
While the chops are marinating, prepare the stuffing. Chop the garlic to a fine mince with some salt and pepper. Combine with remaining stuffing ingredients until the mixture has the consistency of a paste.
Fill with an equal amount of the stuffing mix. Season the outside of each chop with salt and pepper or Hot Shot.
Heat olive oil in a Dutch oven or stovetop to oven pan. When the oil is hot and aromatic, sear the chops on both sides until nicely browned. Remove the chops and deglaze the pan with the reserved marinade.
Return the chops to the deglazed pan and add enough of the broth blend to come one-half of the way up the side of the meat. Cover the pot and place it in a 325 oven for about one and a half hours, basting the chops at 20 minute intervals.
To serve, transfer the chops to a serving platter or individual plates. Strain the liquid from the pot into a small saucepan and simmer until the sauce is reduced by half. Strain sauce of any fat. Serve over soft polenta rice or mashed potatoes.