Last night, I woke up at 1:30am and pounded 3 large glasses of water (then, Kevin woke up a few hours later, dying of thirst, and not only had I drank all his water but I also left the Brita completely empty so he had to drink tap water - sorry honey!)...this was a result of a brined stuffed pork chop recipe gone bad! Well, not exactly bad but really really salty with a cooking method (smoked on the charcoal bbq) that seemed to make the salty problem even worse. The stuffing was good, the actual 1-inch chops were stuffed to perfection by Kevin but the salt factor kind of overwhelmed everything! So, consider our brined/stuffed pork chops recipe under construction! Although, I do want to jot down my notes about the stuffing (and Kev, feel free to jot down your notes in the comment section! he he):
Pork Chop Stuffing 3 slices country white bread (processed, then toasted for bread crumbs) 1/2 tsp salt 1 sauteed leek 2 large garlic cloves, minced 1 tbsp lemon juice 1/4 tsp herbs de provence 1/2 cup parmesan, finely grated 2 tbsp olive oil 1/8 cup parsley, chopped
Oh, we also made a Panzanella Salad (Italian Bread Salad) with the yummy tomatoes (the black cherokee varietal was my fav) and some majorly al dente grilled artichokes. Overall, not one of our best din dins!
The next time we do a stuffed pork chop, we're definitely going to do a Moroccan-inspired one with dates, couscous etc. Yum!