Stuffed Braised Pork Chops

Stuffed Braised Pork Chops


by Charlotte Today

Posted on January 17, 2013 at 1:21 PM

Updated Thursday, Jan 17 at 1:37 PM

Stuffed Braised Local Pork Chops
By Charlotte Culinary Expert Heidi Billotto

4 bone in chops, cut thick enough to stuff, prepared with a slit or  little pocket cut through the side of the chop
For the marinade:
1 cup dry white wine
2 Tbsp. extra virgin olive oil
1 sprig fresh rosemary
2  bay leaves
1 Tbsp. Herbs de Provence
1 clove fresh garlic, minced
6 juniper berries, lightly bruised Or ¼ cup gin
For the stuffing:
1 cup chopped fresh flat leaf Italian parsley
2 Tbsp. Herbs de Provence
2 whole garlic cloves
Salt and pepper
2 eggs
1 cup panko bread crumbs

2 Tbsp. extra virgin olive oil
2 cups stock (half beef and half chicken combined)

Marinate the chops for several  hours, turning it occasionally. Remove from refrigerator and bring to room temperature; remove chops from the marinade and pat dry with paper towels. Strain the remaining marinade and reserve.

While the chops are marinating, prepare the stuffing. Chop the garlic to a fine mince with some salt and pepper. Combine with remaining stuffing ingredients until the mixture has the consistency of a paste.

Fill  the pocket you cut in each chop with an equal amount of the stuffing mix. Season the outside of each chop with coarse sea salt and  coarse black pepper or Heidi’s hot pepper blend.
Heat olive oil in a Dutch oven or stovetop to oven pan. When the oil is hot and aromatic, sear the chops on both sides until nicely browned. Remove the chops and deglaze the pan with the reserved marinade.

Return the chops to the deglazed pan and add enough of the broth blend to come one-half of the way up the side of the meat. Cover the pot and place it in a 325 oven for about one and a half hours, basting the chops at 20 minute intervals.

To serve, transfer the chops to a serving platter or individual plates. Strain the liquid from the pot into a small saucepan and simmer until the sauce is reduced by half. Strain sauce of any fat. Serve over soft polenta rice or mashed potatoes.