For my stuffed pork chops, I don’t really have a recipe so I’ll just tell you how I do them and you can follow my guide and do anything you want with yours.
The first thing I’ll tell you is that I made 5 pork chops. It’s just as easy to make 5 as it is to make 2. Three of them went into the freezer, already stuffed and ready to thaw and bake . . with no effort, no mess and a great meal in no time at all.
Start with a pork chops that are 1″ to 1-1/2″ thick and have a “pocket” cut into them. If you don’t want to mess with it, your butcher will probably do it for you. Mine did!
For the brine, I used a jar of chicken broth. I heated about 1/3 of the jar in the microwave, then added about 1/4 cup brown sugar and about 1/4 cup salt and stirred til the salt was dissolved. Then I added the rest of the broth, a couple of bay leaves, some oregano, some parsley, black pepper and onion powder. I added a cup of cold water (really I added ice to cool down the broth). Pour the brine over the chops, cover and refrigerate at least 2 hours but no longer than 6 hours.
For the stuffing, you can use whatever you want. You could add something like Stovetop dressing, a sausage dressing . . really, whatever you want. I use smoked boudin and if you’re not from Louisiana, you may not know what boudin is. I browned some onions in a little butter and removed the casing from the boudin and added it (not the casing) and then added some chopped parsley.
In the skillet where the pork chops were browned, add 2 T. butter. Add 1/2 of an onion, finely chopped. Saute til clear. Add 1 cup chicken broth, 1/2 tsp. salt, 1/2 tsp. pepper. Simmer til reduced by about half. Add 1/4 cup maple syrup, 1/2 tsp. ginger powder. Stir til the sauce is simmering and serve over pork chops.