Slowly stir in 1-1/2 cups water and cook until blended well and bubbly, Reduce heat to low and whisk in 1/2 cup of sour cream until heated through Season with salt and freshly ground black pepper to taste.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Stir in 3 tablespoons of flour and cook for 4 minutes. Heat a tablespoon of olive oil in a skillet, add grated crumbs and cook over medium-high heat, stirring often, until golden brown, about 5 minutes.įor the Sour Cream Sauce: To the skillet drippings, add a splash of water and scrape up any browned bits from the pan. Bake for 45 to 50 minutes, or until the pork is cooked through and an internal temperature of 145 degrees F on an instant-read meat thermometer, plate and loosely tent with foil. Arrange the chops directly on the grill grate. Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Seal and place bag into a bowl in the refrigerator for 4 to 6 hours.įor the Traeger: When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Whisk brine, place chops into a gallon sized zipper bag and pour the brine over. Combine 6 cups water, 1/2 cup brown sugar and 1/4 cup kosher salt. *For the Brine: Before brining, ensure that the pork chops you purchased haven't already been enhanced by being injected with a sodium solution. Remove chops from skillet immediately and set aside, tenting loosely with foil, and allow to rest 5 to 10 minutes before serving, preparing sour cream sauce below, if desired. Actual time will depend on your oven, so monitor temperature. Bake, uncovered for about 15-20 minutes, or to an internal temperature of 145 degrees F. Sear chops, in batches, on both sides, add 1/2 cup water to skillet and return all chops to skillet. Heat 1 tablespoon of the oil a large, 12-inch cast iron or other heavy skillet over high heat, just until it begins to smoke. Spoon stuffing into slits of chops and thread an oiled toothpick along cut edge, if desired. Add cornbread or bread crumbs and seasonings, toss and add enough chicken broth to lightly moisten. Add the mushrooms and cook another minute. Add onion, bell pepper and celery cook and stir about 4 minutes until tender. Melt bacon drippings in a skillet over medium heat. Season on both sides with salt, pepper and paprika set aside. With a sharp paring knife, carefully cut a horizontal, 2-inch long pocket in the fat side of each chop, cutting almost to the bone, but not all the way. Sour cream sauce, optional (recipe below)Īllow pork chops to rest at room temperature for 30 minutes.1-1/2 cups coarsely crumbled cornbread or fresh bread crumbs, toasted.1/4 teaspoon freshly cracked black pepper.1 tablespoon bacon drippings, butter or cooking oil.Kosher salt, freshly ground black pepper and paprika, to taste.4 thick-cut (1 to 1-1/2 inch) brined, bone-in, pork loin chops (*See Note).Recipe: Stuffed Pork Chops ©From the Kitchen of Deep South Dish If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!įor more of my favorite pork chop recipes, check out the collection on my Pinterest page! We Need Your Help! There's no paywall here on Deep South Dish - recipes, step by step photos and printables are free and available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries.
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