topic Re: Maple Sage Brined Stuffed Pork Chops in Recipes

Maple Sage Brined Stuffed Pork Chops

sue-p — Tue, 07 Dec 2010 23:30:03 GMT

Hi Swappers,
A local tv show had this chef on the program today demonstrating this recipe. It looks so good and got a big reaction from the hosts. They said it was very good and perfect for a Holiday dinner. Thought I would share with you pork lovers! Susan

Sorry about the messy post. I tried to eliminate the clutter but I couldn't.

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Corporate Chef for Taher, Matt Quist, uses an unlikely ingredient to create a delicious stuffed pork chop recipe.

Yield: 4 servings

Maple Sage Brine:
1/3 gallon Water
2 oz. Kosher Salt
2 each Bay Leaf
1/2 oz. Worcestershire
1/4 tsp Black Peppercorns
2 oz. Fresh Sage
10 oz. Maple Syrup

Method:
Add all ingredients except maple syrup to sauce pan and bring to a simmer. Simmer for 3minutes then shut off heat and add maple syrup. Cool in fridge until room temp then add chops for 24 hours. Next day remove chops from brine and pat dry until completely dry and discard brine.

Stuffed Pork Chops:
12 oz (4 each) Bone in Pork Chops
4 oz. Nueske's Bacon diced raw
4 oz Granny Smith Apples peeled and diced small
1 oz Green Onion sliced thin
4 oz Smoked Gouda Cheese

Method:
Cut pocket into side of chop making a pocket. Using saute pan par cook bacon until light golden brown. Next add apples and onions cooking until soft approx. 60 seconds. Remove from stove and cool well then add diced gouda cheese. Next stuff at least 2oz. of stuffing in each chop. Place on hot grill or sear in hot pan and remove from heat and finish in oven at 400 degrees until internal temp is 150 degrees. Serve immediately with your favorite starch and vegetable.

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<table border="0" cellspacing="0" cellpadding="3"> <tbody> <tr> <td class="PublishDate"><!-- AddThis Button BEGIN --><script type="text/javascript"> </script> <script src="http://s7.addthis.com/js/152/addthis_widget.js" type="text/javascript"> </script> <!-- AddThis Button END -->	Posted: 12/07/2010 12:56 PM \|
Maple Sage Brined Stuffed Pork Chops

Re: Maple Sage Brined Stuffed Pork Chops

walker — Tue, 23 Aug 2016 00:07:30 GMT

sue-p.....so good to see you again! Thanks for recipe! Hope to see you more often.

Re: Maple Sage Brined Stuffed Pork Chops

momtochloe — Tue, 23 Aug 2016 14:00:43 GMT

@sue-p thank you so much for this recipe as it sounds delicious and right up my alley. Somewhere in that frozen tundra I call my freezer I know I have bone in chops and will try this recipe with them.

It is so great to see your post this morning, really made my day. Hope you can check back in from time to time as many people always enjoy you and your wonderful recipes!

Re: Maple Sage Brined Stuffed Pork Chops

Gr8Auntie — Tue, 23 Aug 2016 14:37:33 GMT

I was really excited to see sue-p posting again, but then I saw it was dated from 2010. I miss seeing her posts, too. She had some really great recipes that she shared over the years.

Gr8Auntie

Re: Maple Sage Brined Stuffed Pork Chops

RespectLife — Tue, 23 Aug 2016 14:38:30 GMT

Oh yes @sue-p, it truly IS so good to see you again!

And what a recipe you have shared with us! Goodness! I love every single ingredient!

I can not wait to try this!

Thank you!!!

Re: Maple Sage Brined Stuffed Pork Chops

RespectLife — Tue, 23 Aug 2016 14:43:27 GMT

@Gr8Auntie wrote:
I was really excited to see sue-p posting again, but then I saw it was dated from 2010. I miss seeing her posts, too. She had some really great recipes that she shared over the years.

Gr8Auntie

@Gr8Auntie

hmm..you are right! It does say 2010 at the top of the subject line. I was so excited to see sue-p that I didn't even notice.

I don't know how it reappeared from 2010. I thought it was a new post.

Either way...I wasn't here in 2010 and am very thankful to have this POP up!

Sounds delicious, doesn't it?!!

Re: Maple Sage Brined Stuffed Pork Chops

momtochloe — Tue, 23 Aug 2016 14:49:28 GMT

@RespectLife wrote:
@Gr8Auntie wrote:
I was really excited to see sue-p posting again, but then I saw it was dated from 2010. I miss seeing her posts, too. She had some really great recipes that she shared over the years.

Gr8Auntie
@Gr8Auntie

hmm..you are right! It does say 2010 at the top of the subject line. I was so excited to see sue-p that I didn't even notice.

I don't know how it reappeared from 2010. I thought it was a new post.

Either way...I wasn't here in 2010 and am very thankful to have this POP up!

Sounds delicious, doesn't it?!!

@RespectLife

@Gr8Auntie

I didn't even think to look at the date since sue-p was the original poster . . . bummer (but a great recipe) . . . I wonder how these things pop up like this?

Re: Maple Sage Brined Stuffed Pork Chops

walker — Tue, 23 Aug 2016 17:32:59 GMT

I never paid attention to the original post date. I was just so pleased to see sue-p. There have been problems in the past of someone bringing forward old posts. Happening again! Guess I will check dates now. What a shame.....sue-p was a nice contributor here.

Re: Maple Sage Brined Stuffed Pork Chops

debcakes — Tue, 30 Aug 2016 17:35:22 GMT

Thank you. This sounds really good and I have most of the ingredients on hand. I grow sage and love using it fresh. I will try this recipe, soon.

Re: Maple Sage Brined Stuffed Pork Chops

debcakes — Mon, 26 Sep 2016 22:12:00 GMT

Question, how did you measure the 2 oz of fresh sage? I am making the brine right now and picked two big branches off of my sage. They only weigh a half an ounce, but it looks like a lot. I went with that but was wondering what those who tried the recipe had done.

Re: Maple Sage Brined Stuffed Pork Chops

sabatini — Mon, 26 Sep 2016 23:39:14 GMT

@debcakes, I believe the equivalent is 1 ounce per cup fresh sage leaves, so I assume that 2 ounces is 2 cups of leaves. That seems like a lot of sage!

Re: Maple Sage Brined Stuffed Pork Chops

debcakes — Thu, 29 Sep 2016 19:12:16 GMT

Thanks @sabatini, that may be about what I used. I actually think I will rough chop the sage next time to get a little more flavor out of it.

i thought this turned out very well for me. My only complaint is that any time I brine something, it tastes salty to me. I don't know how much I could cut back and still gey the good results. I did not bother to actually stuff the chops, but put the stuffing on top. I think this would be good on chicken, too.

the word above (gey) is meant to be get. I can't change it.

Re: Maple Sage Brined Stuffed Pork Chops

A60_Chevy — Thu, 29 Sep 2016 21:42:15 GMT

If it is salty I would try to use something as an alternative. Salt has a bad affect on me with swelling. I also would like to know if this is like a special meal where you can eat weekly say.. Sunday dinner or if the calories in the dish is for holidays only.