The night before, I thawed the chops, then soaked them in a bath of water, salt, maple syrup, garlic, black pepper, and habenero. I actually took a salad plate and put it inside the bowl to weigh down the chops to ensure they were totally submerged. They spent the night in the fridge. When I started cooking, I pulled the chops out, rinsed them, patted them dry, and let them on the counter to lose some of the chill.
While the pork is coming closer to room temperature, I sliced some leftover ciabatta into little cubes.
Not a ton, just enough to stuff a couple of chops.
Toast in a 350 oven for about 10 minutes until dried out.
In a medium skillet, saute diced apple, diced celery, chopped green onion, garlic, some sage and parsley, a little bit of habenero pepper and some salt & pepper.
Add dried bread crumbs and chicken stock just to moisten it up a bit. Taste. Adjust seasonings.
Not a ton, just enough to stuff a couple of chops.
Toast in a 350 oven for about 10 minutes until dried out.
In a medium skillet, saute diced apple, diced celery, chopped green onion, garlic, some sage and parsley, a little bit of habenero pepper and some salt & pepper.
Add dried bread crumbs and chicken stock just to moisten it up a bit. Taste. Adjust seasonings.
Cut a into the loin side of the chop, keeping knife parallel with the cutting board, making a little pocket inside the meat. Stuff with apple mixture. Pack it loosely, don't cram it all in there cause it expands when it cooks.
Rub a little bit of olive oil on both sides of chop and season with salt & pepper.
Heat a big skillet (with plenty of room for the chops) on medium high heat. Cook in a little bit of olive oil for about 5 minutes. The chop should release easily from the pan after it forms a nice crust. A careful flip so I don't dump stuffing everywhere. Cook for a couple of minutes on the opposite side, then place the pan in the oven for about 15 minutes. (Before I put my chops in the oven, I sprinkled them with some garlic and put a couple of thin slices of butter on each piece. I mean, if we are gonna eat a pound of meat a piece, let's make these things truly decadent.)
I should tell you to cook it until the stuffing reaches 160 degrees probably. I didn't check my stuffing temperature. I'm not really scared of pork cooties because I have the utmost faith in the man who raised the piece of meat I am eating. I let them rest for about 5 minutes to give the juices a chance to redistribute.
Rub a little bit of olive oil on both sides of chop and season with salt & pepper.
Heat a big skillet (with plenty of room for the chops) on medium high heat. Cook in a little bit of olive oil for about 5 minutes. The chop should release easily from the pan after it forms a nice crust. A careful flip so I don't dump stuffing everywhere. Cook for a couple of minutes on the opposite side, then place the pan in the oven for about 15 minutes. (Before I put my chops in the oven, I sprinkled them with some garlic and put a couple of thin slices of butter on each piece. I mean, if we are gonna eat a pound of meat a piece, let's make these things truly decadent.)
I should tell you to cook it until the stuffing reaches 160 degrees probably. I didn't check my stuffing temperature. I'm not really scared of pork cooties because I have the utmost faith in the man who raised the piece of meat I am eating. I let them rest for about 5 minutes to give the juices a chance to redistribute.
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