I chose this recipe over others as I appreciated that it was a good, basic recipe that one could toy with, much like a good reference cookbook - i.e., no weird ingredients! I had fun putting my own spin on this great starting point and for our tastes, once I was done hubs and I both agreed these were 5-star stuffed pork chops! Since pork chops these days are so lean and can sometimes be dry, I brined my two chops in a mixture of one quart water, 1-1/2 T. sugar, 1-1/2 tsp. brown sugar, and 1 quart water for one hour in the fridge. I added dried sage and fresh, chopped rosemary to the stuffing as well as the parsley, and didn't brown the chops. I laid half strips of bacon over the top, and baked them at 375 degrees about 40 minutes. I also added a small amount of white wine to the gravy. Normally I would use chicken broth for this pan gravy, but decided to use the beef broth as written. Glad I did! It was a beautifully colored and much more deeply flavored, light gravy. Served this with Gnocchi with Sage-Butter Sauce and Seasoned Broccoli Spears, both recipes also from this site.
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