Stuffed pork chops

Must have been the close encounter with the pig -- but I was hungry for pork. We picked up some nice thick boneless loin chops at Costco yesterday, and Dave asked for stuffed chops with Canadian bacon. I happened to have some Canadian bacon in the freezer, so I was game.


First, I brined the chops in my usual 1/4 c salt, 1/4 c sugar, 1 qt. water solution for an hour.


While they brined, I made the stuffing mixture: about 2T each minced onion and minced celery, four leaves of fresh sage, chiffonade, sauteed in a little butter. Stirred in about 2 T of dried breadcrumbs and eight slices of Canadian bacon, minced. A little salt and pepper and set aside to cool.


Then cut nice big pockets in the pork chops and filled them up with the cooled stuffing.

Browned them for about 4 minutes/side and put them in a 350 degree oven for ten minutes while we sauteed some romaine and finished a mushroom cream sauce for the chops. Not a bad dinner for making it up at the market!