Saturday, April 10, 2010


I am not a big pork chop fan I have to say, but this recipe makes them so moist and the filling is a perfect compliment to the texture of the pork chop. The pork chops are brined first. Brining came into fashion with holiday turkey but I brine most bone-in chicken dishes and all pork dishes because the meat always stays moist. Nothing worse than dried out chicken..makes me drink more wine.....haha
Brine Ingredients (for 4)
4 bone in pork chops thick 1-1/2 in
2 quarts of water
1/4 cup sugar
1/4 salt
6 fresh thyme sprigs
10 cloves of garlic YES
1 tbl whole allspice
Combine these ingredients in a ziploc bag and mix. Add the pork chops and refrigerate for one hour.
8 slices of prosciutto
4 slices of gruyere cheese (thick)
1 carton cherry tomatoes diced
Olive oil
Preheat oven to 425 degrees
Take the pork chops out of the brine. Dry with a paper towel. Cut the chops horizontally to the bone to make a pocket. Stuff with two slices of prosciutto, a slice of cheese and some tomatoes. Pinch together the sides of the chop and secure with a toothpick. In a saute pan heat 4 tbl of olive oil add two pork chops at a time. Cook on one side for about 4-5 minutes. Turn chops and cook for about 2 minutes. Put pan in the oven and cook chops until done and cheese melted about 5 minutes. Take pan out of the oven and let stand for about 5 minutes and serve.


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