Ingredients
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1 cup water
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1 cup real maple syrup
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1 tablespoon cracked peppercorn
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1 tablespoon cider vinegar
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1 pinch clove
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1 pinch ginger
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1 bay leaf
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4 pork chops, 3/4 to 1 inch thick
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1 tablespoon olive oil
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1 tablespoon butter
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1/4 cup butter
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1 red onion, chopped
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1/3 cup chopped fresh cilantro or 1/3 cup parsley
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3 slices whole grain bread, ends preferred
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1 cup golden raisin
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1 cup low sodium chicken broth
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1/8 cup kosher salt
Instructions
- 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!