Stuffed Double-Cut Pork Loin Chops

• 4 bone-in, double-cut loin chops (3 to 4 pounds total)
• 5 cups waterwater
• 1/4 cup kosher saltsalt
• 1 tablespoon fresh cracked black pepperpepper
• 3 tablespoons Dijon mustarddijon-mustard
• 1 tablespoon dried sagesage
• 1 tablespoon granulated garlicgarlic
• 2 tablespoons olive oilolive-oil
• 1 tablespoon butterbutter
• 1/2 cup diced pancettapancetta
• 6 cups cremini mushrooms, very thinly slicedmushroom
• Salt and fresh cracked black pepperpepper
• 1/4 cup minced shallotsshallot
• 1 teaspoon minced fresh sage leavessage
• 1/2 cup shredded fontina cheesefontina
• 1 teaspoon Italian seasoningitalian-seasoning
• 1 teaspoon fresh cracked black pepperpepper
• 3/4 cup panko breadcrumbsbreadcrumbs
• 1/2 cup flourflour
• 2 eggsegg
• 2 tablespoons olive oilolive-oil
• 1/4 cup bacon fatbacon
• 1/4 cup minced shallotsshallot
• 1 cup chicken stockchicken-stock
• 2 tablespoons whole grain Dijon mustardmustard
• 2 tablespoons plain yogurtyogurt
• 2 teaspoons lemon juicelemon-juice
• 1/2 teaspoon kosher saltsalt
• 1 tablespoon chopped Italian flat-leaf parsley, for garnishparsley

1. 01For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
2. 02For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
3. 03Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
4. 04Preheat the oven to 350 degrees F.
5. 05For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
6. 06Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.

Calories

596 kcal

Protein

18 g

Fat

43 g

Saturated fat

14 g

Carbs

37 g

Fiber

5 g

Sugar

6 g

Sodium

1462 mg

Cholesterol

128 mg

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