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!