The original recipe rated a 4 for us. The next time I made them, I made a few changes and they definitely became a 5. Here's what I did for those who would like to know... I brined the pork overnight. It had apple juice in it, which got me to thinking. I sauteed the onion and a small amount of celery (probably half a stalk) in a little butter before adding to the stuffing. I also added a little garlic powder to the stuffing. I doubled the amount of butter in the stuffing (to 6 Tbsp.). After stuffing, I seasoned my chops lightly with salt and pepper, then browned quickly over high heat. Instead of the broth, I used apple juice (since that's what the liquid in my brine was...NOT the brine itself, it's too salty). Cooked covered on med-low for 15 min., then uncovered for last 15 min. to let liquid reduce a little. Sorry for the long review. This recipe is good as is, but I thought I might give some ideas on how we liked it better!
Was this review helpful?
[
YES
]
4 users found this review helpful
What's this?