Stuffed Pork Chops with Gravy

Dr. Sweetpea is a huge fan of pork chops and I wasn't until now. One of my New Years Resolution was to learn to cook more meat dishes without overcooking/drying the meat out. Since pork is such a lean cut of meat, it's so easy to overcook it and as a result the pork is extremely hard once it's cooked. Then I came across this recipe where it brined the meat prior to cooking, and I personally think brining and using a meat thermometer is what really perfected our pork chops. Dr. Sweetpea devoured his pork chops and told me it's the best that he has had, ever!

Stuffed Pork Chops with All Purpose Gravy

(Source: America's Test Kitchen)

Chops

4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces each)

3/4 cup packed light brown sugar

1/2 cup kosher salt (Diamond Crystal), or 6 tablespoons Morton Kosher Salt, or 1/4 cup table salt

Ground black pepper

1 tablespoon vegetable oil

Stuffing

3 tablespoons unsalted butter

1 small onion, diced small

1 medium rib celery, diced small

1/2 teaspoon table salt

2 cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons minced fresh thyme leaves

1 tablespoon minced fresh parsley leaves

2 cups bread cubes (1/4 inch cubes) from 1 baguette

2 tablespoons heavy cream

1/8 teaspoon ground black pepper

FOR THE CHOPS: Cut a small pocket through the side of each chop. Dissolve the sugar and salt in 6 cups of cold water inn a gallon-size, zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour.

FOR THE STUFFING: Melt the butter in a 12-inch skillet over medium heat until the foaming subsides. Add the onion, celery, and salt and cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer to a medium bowl, add the bread cubes, cream, and pepper, and toss well to combine. Using a rubber spatula, press the stuffing lightly against the sides of the bowl until it comes together.

TO STUFF, SEASON, AND COOK THE CHOPS: Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. Remove the chops from the brine, rinse, and pat dry with paper towels. Place one quarter of the stuffing (about 1/3 cup) in the pocket of each pork chop. Season the chops with pepper.

Heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.

Using the tongs, transfer the chops to the preheated pan in the oven. Roast until an instant-read thermometer inserted into the center of the stuffing registers 130 degrees, about 15 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest at least 5 minutes. Check the internal temperature; it should register 145 degrees.

All Purpose Gravy

(Source: America's Test Kitchen)

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

1 bay leaf

1/4 teaspoon dried thyme

5 whole black peppercorns

Salt and ground black pepper

In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.