Pork chops of all varieties work well when baked with a classic bread dressing. Today I'm using two bone-in chops along with several smaller boneless smoked pork chops for this recipe. I like a bone-in chop for this recipe as the bone adds flavor and keeps the meat more moist. But you can use any chops you have. As the dish contains both your protein and carbohydrate side, you only need to make a green vegetable closer to serving time.
 |
| Julian's Baked Pork Chops with Bread Dressing |
 |
| In the Skillet and Ready to Serve |
Dressing: For the dressing, I'm using some leftover pieces of frozen bread I've lightly toasted and set out to dry overnight. You can also use packaged unseasoned cubed stuffing found at the grocery store by brands like Pepperidge Farm and Brownberry. You can skip the chestnuts if you don't have them as they can sometimes be difficult to find.
Dry Brine: About 8 hours ahead of the meal preparation, I dry brine fresh pork chops to add flavor and help them retain moisture while cooking. I typically use Meathead's Amazing Smoked Pork Seasoning and Dry Brine, although any similar dry rub will work that contains salt and spices. For the smoked pork chops I've added today, I don't dry brine these as they are more like ham and don't require any additional salt or flavor.
Timing: I usually start making this dish two-hours ahead of my planned dinner service. It doesn't take two hours, but as it bakes for an hour, starting two-hours ahead of the meal makes for a leisurely preparation with a little time to rest before dinner is finally ready for the table.
 |
| Staub Dish - Oven and Stove Top Safe with Lid |
Ingredients (Serves 4 adults)
4 Pork Chops, bone-in preferred
Dry Brine or Rub
2 tablespoons vegetable oil
1/2 pound bulk Italian sausage
4 tablespoons butter
1 medium onion, chopped
1 medium carrot, chopped
2 stalks of celery, chopped
salt and pepper
2 tablespoons Italian seasoning (Basil, Oregano, Rosemary, Thyme, Marjoram)
3 cups chicken stock
1/4 cup of milk or cream
12 ounces or about 6 cups dry bread cubes (unseasoned)
3.5 ounces roasted chestnuts (shelled and ready to eat), cut in half
1 Gala apple, cored and chopped into larger pieces
Instructions
About 8 hours ahead of the meal preparation, sprinkle the pork chops with dry brine on both sides. Place on a rimmed plate and cover with plastic wrap. Refrigerate for approximately 8 hours.
About 2 hours before your planned meal, chop the onion, carrot and celery. Add the vegetable oil to a heavy skillet with tall sides or other oven and stove top safe dish. Heat over medium-high and brown the chops on one side. Remove to a plate. Add the bulk Italian sausage and brown while breaking up into small pieces. Remove to a bowl with a slotted spoon and set aside.
Reduce heat to medium. Add the butter and the chopped onion, carrot and celery to the skillet and sprinkle with a little salt and pepper. Cook stirring regularly until just tender, about 8 minutes. Sprinkle with the Italian seasoning and stir together for a minute or two to allow the flavors to bloom. Add the chicken stock and scrape up any brown bits stuck to the pan. Cook for another 5 minutes at a low simmer. Stir in the milk/cream.
As the mixture simmers, place the bread cubes in a large bowl. Add the halved chestnuts and the apple. Add the cooked sausage and stir to combine. Pour the hot liquid vegetable mixture over the bread cube mixture and stir to combine until all of the liquid is absorbed by the dry bread.
Return the mixture to the deep skillet. Top with the pork chops and let rest as you preheat the oven to 300F. When the oven has reached temperature, cover the skillet with a lid or aluminum foil and bake for 40 minutes. Remove cover and let the dish brown lightly for an additional 20 minutes. Remove from oven and serve.
Comments
Post a Comment