Apple-Cranberry Stuffed Pork Chops

November 1, 2017

Apple-Cranberry Stuffed Pork Chops

Serves 4
 
For the Brine-
2 quarts cold water
1/3 cup kosher salt
1/3 cup sugar
 
For the Chops-
4 thick bone-in pork chops
2 apples, peeled, cored, and sliced thin
1 onion, sliced thin
3/4 cup dried cranberries
4 tbsp quality balsamic vinegar
1 tbsp olive oil, plus more for rubbing on the chops
Salt
Pepper

Combine water, salt, and sugar in a large bowl or deep dish and stir until salt and sugar have dissolved. Submerge chops in brine and refrigerate for at least 30 minutes, or up to 6 hours. While chops are brining, heat oil in a skillet over medium heat. Cook apples and onions until they begin to soften, then add balsamic vinegar and cranberries and cook until apples and onions begin to caramelize. Remove mixture from skillet and allow it to cool to room temp. Remove pork chops from brine and pat dry with a paper towel. Let chops adjust to room temperature. Rub each chop with olive oil and season with salt and pepper. With a small, sharp knife, cut into one side of each chop to create a deep pocket. Stuff a generous amount of apple mixture into the pocket of each chop and secure pocket with toothpicks if necessary. 

 
Place skillet in oven and preheat to 400F. Carefully remove hot skillet from oven and place on stovetop over medium-high heat. Sear underside of each chop until golden-brown, about 3 minutes. Lower heat slightly if chops begin to smoke excessively. Flip chops and immediately place the skillet in the oven. Roast chops until thermometer inserted into thickest part of the chop reads 140F. Cooking shouldn't take long so begin checking after a few minutes in the oven. Allow chops to rest for 5 minutes before serving.

Virginia Clay (C)

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