Stuffed Pork Chops

Stuffed Pork Chops

4 bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick
3/4 cup packed light brown sugar
table salt

Stuffing:
1/4 cup crumbled blue cheese
5oz (1/2 a standard package) frozen spinach, thawed
1/4 cup chopped roasted red pepper
1 tablespoon melted butter

To prep and brine the pork chops:  Insert sharp paring or boning knife through side of chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in oppposite direction. The finished pocket should be as large as possible. Dissolve sugar and 1/4 cup salt in 6 cups water in large bowl or container; submerge chops, cover with plastic wrap, and refrigerate for 1 hour.

To make the stuffing, in a bowl, combine the ingredients until fully incorporated; set aside.

Adjust oven rack to lower-middle position, place rimmed baking sheet or shallow roasting pan on rack, and heat oven to 450 degrees. Remove chops from brine and rinse under cool running water; pat dry with paper towels. Place one-quarter of stuffing in pocket of each chop. Sprinkle chops with salt and pepper.

Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until just beginning to smoke. Arrange chops in skillet and cook without moving chops until well browned, about 3 minutes. Using tongs, flip chops and cook until well browned on second side, 2 to 3 minutes longer.

Using tongs, transfer chops to preheated pan in oven; cook until instant-read thermometer inserted into center of stuffing registers 135 degrees, 15 to 20 minutes, flipping chops halfway through cooking time. Transfer chops to platter, tent loosely with foil, and let rest 10 minutes (internal temperature will climb to 145 degrees). Serve immediately.