"This is an amazing recipe that is not only easy but full of flavor, moist and tender. Great for the family night dinner or for entertaining Royalty. Everyone will love this and will think you are a Master Chef."
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1 1/4 h servings
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Original recipe yields 4 servings

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  1. Put 2 qts of water in a large bowl and mix in the Kolsher Salt to make the brine. Place chops in the brine, cover and refrigerate for at least 30 mins to 1 hour. While chops are brining, put 2 tbs of butter in a skillet on med heat, add onions are sautee until almost clear then add garlic and continue sauteing until onions are clear and tender. Remove onions and garlic, leaving juices in the skillet. Then remove chops from the brine, rinse well and pat dry. On the fat end of the Pork Chope make a slit in chops to form a pocket. Mix bread crumbs, Parmesan Cheese, sugar, pepper, 5 tablespoons of the melted butter, sauteed onions/garlic, and parsley; mix well. Stuff chops generously and close with toothpicks.
  2. Mix in the remaining 1 tbs of butter with the juices left in a skillet. Heat skillet to medium high heat. Add Chops and brown slowly over medium heat for about 3 minutes on each side or until nice a brown. Reduce heat tp low, add beef broth and simmer for 30 minutes until tender and no longer pink, turning chops at least once. If you had any stuffing left you could add that to your skillet to mix with the gravy. Remove toothpicks and pour pan juices over pork chops before serving. (Option - remove 2 tbs of pan juices and mix with 2 tbs of Corn Starch, then add back to the pan and stirr to make a thicker gravy.)


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