Pork Chops With Pan Fried Stuffing

Recipe by puppitypup
READY IN: 30mins
SERVES: 4
YIELD: 4 chops
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring brine ingredients to a boil in a small saucepan. Turn off heat and cool. Add up to 10 ice cubes if you are in a hurry.
  • Place pork chops in cooled brine to marinate from eight hours to overnight in the fridge.
  • Remove pork chops from brine and discard brining liquid. Pat pork chops dry.
  • Cut the bread into 1/2-inch cubes. In a cup, mix egg, cream and final chicken broth together.
  • Gather remaining ingredients as the dish goes together quickly once started. You will need two good-sized frying pans, one for the pork chops and one for the dressing.
  • Preheat pan on med-hi heat, add olive oil and butter and fry pork chops 3-4 minutes per side. Remove from heat and place a tightly-fitted lid on pork chops. Don't worry, they aren't supposed to be done yet.
  • Now, in the second pan, sauté the onion and raisins in butter over medium-hi heat for a few minutes. Add cilantro and cubed bread and sauté for a couple more minutes.
  • Remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. When soaked in, return to heat and cook for a few more minutes.
  • At this point, the pork chops will have finished cooking. Serve the pork chops with the stuffing on the side.
  • Note: Please use the second pan so that the dressing will compliment the pork chops rather than tasting just like them. It's worth washing the second pan!
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