Au Gratin Turkey Skillet

Au Gratin Turkey Skillet
Servings: 4

2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter 1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed

Directions:

In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.

Apple and Bacon Cornbread Stuffing

Apple and Bacon Cornbread Stuffing

Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine

Stuffing:
3/4 pound bacon, cut into 1 in. pieces
2 tablespoon butter or margarine
3 apples, cored and cut into 1 in. pieces
3 celery ribs, chopped
6 scallions (green onions), chopped
1 tablespoon fresh parsley, chopped
2 teaspoons dried marjoram
1 teaspoons dried sage
1/2 teaspoons salt
1/2 teaspoons pepper
2 large eggs
1 can chicken broth, about 1 3/4 cups

Preheat oven to 400*F. Grease 9-inch square baking pan.

Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry ingredients and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.

In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tablespoons drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper.

In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done.

Makes 12 servings.

Cranberry Pot Roast

Cranberry Pot Roast

1 (16 ounce) can whole berry cranberry sauce
1 (4 pound) boneless beef pot roast
1/2 teaspoon ground cinnamon
1/3 cup water
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons salt

In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides.

Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board.

In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.

Slice meat and serve with gravy.

WHITE BEAN PUREE WITH GARLIC VINAIGRETTE AND CROUTES

WHITE BEAN PUREE WITH GARLIC VINAIGRETTE AND CROUTES

For dressing
2 garlic cloves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil

For bean purée
1/2 lb dried small white beans such as navy or pea
1 fresh thyme sprig
2 slices firm white sandwich bread, crusts removed
1/3 cup heavy cream
2 tablespoons extra-virgin olive oil

Accompaniment: toasted baguette slices (croûtes)

Special equipment: a food mill fitted with large-holed disk

Make dressing: Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.

Make bean purée: Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.

Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.

Serve warm with vinaigrette spooned over purée.

Cooks' notes:

• Beans can soak up to 1 day.

• Purée may be made 1 day ahead and chilled, its surface covered with plastic wrap. Bring to room temperature, then reheat over low heat, stirring. Add water if necessary for a spreadable consistency and reseason with salt and pepper.
Makes 6 servings.

Sweet Potato Mash

Sweet Potato Mash from House of Blues, Downtown Disney
Yield: 10 servings.

1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk

Peel and trim potatoes. Cut into chunks and place in pot of boiling water.

While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.

When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.

Christmas Meat Pie

Christmas Meat Pie

2 lbs. ground chuck beef
2 lbs. ground pork
1 large onion
1 tsp. cinnamon
1/8 tsp. allspice

Cook all the above until well done. Put a little water in pan to keep meat from sticking. Make pie shells for 2 pies, fill with cooked meat and cover with crust. Bake in 400 degree oven until pie crust is done.

Serve warm with mint apple jelly. Nice for Christmas Eve or New Year's Eve.

Printed from COOKS.COM

Orange and Maple Roasted Turkey

Orange and Maple Roasted Turkey

Brine:
1/2 cup granulated sugar
1/4 cup salt, kosher (Diamond Crystal brand)
10 black peppercorns, whole
1 medium orange, peeled and juiced
4 quarts water, cold
2 bay leaves
2 sprigs rosemary, fresh
4 sprigs thyme, fresh
2 carrots, peeled, cut to 2
2 white onions, peeled, cut to 2
2 ribs celery, peeled, cut to 2
12 pounds Honeysuckle White Whole Turkey (fresh or thawed)

Compound Butter:
1 pound unsalted butter, softened
2 oranges, juiced
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup maple syrup
1 tablespoon rosemary, fresh and chopped
1/2 tablespoon thyme, fresh and chopped
2 cloves garlic, finely chopped

To brine: Combine all brine ingredients, except turkey, in large pot and simmer over low heat for 1 hour. Chill brine in ice bath until cold. Place whole turkey into food service- safe grade container. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hours in the refrigerator. Remove turkey from brine, drain excess liquid. Place vegetables and herbs in body cavity and secure.

Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325° F. to 350° F. oven or on a rotisserie.

If roasting in the oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh.

If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.

If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170° F. in the breast and 180° F. in the thigh (about 3 hours). Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.

Makes 7 servings.
~*From Lanie's Kitchen*~

Apple Raisin Pecan Stuffing

Apple Raisin Pecan Stuffing

1 medium tart apple, cored and diced
2 teaspoons butter
1/4 cup raisins
1/4 cup pecans, coarsely chopped
1/8 teaspoon cinnamon
Pinch nutmeg and allspice
Salt, to taste

Quickly saute apple in butter until apple begins to brown, about 2 to 3 minutes. Remove from heat and stir together with other ingredients.

Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops.

Apple Brown Rice Stuffing

Apple Brown Rice Stuffing

1 1/2 cups brown rice, uncooked
3 1/2 cups Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice, divided
1 apple, diced
1/2 cup onion, chopped
1/2 cup sliced celery
1/3 cup raisins
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons butter or margarine
1/3 cup bran
1/3 cup slivered almonds

Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid.

Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, thyme, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice.

Use as stuffing for poultry or pork roast, or bake at 350 degrees for 35 minutes.

Makes 8 servings

Maple Cinnamon Sweet Potatoes

Maple Cinnamon Sweet Potatoes
Book: Cook'n with Pillsbury
Yield: 8 (1/2-cup) servings

4 cups dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 small)
1/4 cup maple syrup
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnuts

1. In large saucepan, bring 4 cups water to a boil. Add sweet potatoes; return to a boil. Cook over medium heat for 8 to 12 minutes or until tender. Drain well. Return sweet potatoes to saucepan or place in serving bowl.

2. Meanwhile, in small bowl, combine syrup and cinnamon; mix well. Add to sweet potatoes; toss gently to coat. Just before serving, sprinkle with walnuts.

Sausage-Stuffed Squash

Sausage-Stuffed Squash

2 medium acorn squash (about 1 pound each)
1/2 pound bulk pork sausage
1 large onion, finely chopped
1 rib celery, finely chopped
2 tablespoons chopped parsley
1 cup soft bread crumbs
1/2 cup shredded brick or Muenster cheese
1 egg, lightly beaten

Preheat oven to 350 degrees.

Cut each squash in half lengthwise. Place squash, cut sides down, in a well-greased, shallow baking dish just large enough to hold them in single layer. Bake, uncovered, 30 minutes. When squash are cool, scoop out seeds and any strings from seed cavity.

While squash bakes, crumble sausage into large skillet. Add onion and celery; cook, stirring often, over medium heat until sausage browns and onions are soft. Remove from heat and mix in parsley, bread crumbs, half of the cheese and the egg; mix lightly to combine thoroughly.

Mound a fourth of the sausage mixture into cavity of each squash half. Sprinkle remaining cheese over the filled squash halves. Return squash to oven and bake until flesh is fully tender when tested with a fork, 20 to 30 minutes more. Serve hot. Makes 4 servings.

Chicken & Butternut Squash Risotto

Chicken & Butternut Squash Risotto

- 1 1/2 cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
- 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bite sized pieces
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced (Jane note: I used my garlic press)
- 2 cups arborio rice
- 1 cup dry white wine
- Dash nutmeg
- Salt and pepper
- 1 cup grated parmigiano-reggiano cheese
- 2 tablespoons butter, cut into small pieces
- Heaping teaspoon of fresh thyme leaves
- 1/2 C water (may not need)

Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1 1/2 C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.

In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.

In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.

Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional 1/2 C water at the end to get the rice soft enough. If you need to add much more than 1/2 C, I would use broth as opposed to water to maintain flavor.)

During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter.

You can leave the chicken out to make a vegetarian dish…it still tastes great!

Scalloped Pumpkin and Spinach

Scalloped Pumpkin and Spinach
4 servings (serving size: 1 cup)

Ingredients

6 cups cubed peeled fresh pumpkin (2 pounds)
Cooking spray
1 1/2 cups thinly sliced onion
1/4 cup all-purpose flour
2 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preparation
Preheat oven to 375.

Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.

Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.

Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.

Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup dish coated with cooking spray. Pour sauce over pumpkin mixture.
Sprinkle 1/2 cup cheese over gratin.
Bake at 375° for 30 minutes or until bubbly.
Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.

Gold Rush Chili

Gold Rush Chili

This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.

1 butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons Mexican oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans, drained *If you're using home-cooked beans, use about 3 cups.

3 green onion, sliced (for garnish)

Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.

Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.

Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.

Pork with Mashed Pumpkin

Pork with Mashed Pumpkin
Serves 4 to 6

2 pounds boneless pork butt, cut into 1-inch chunks
2 small onions, 1 whole and unpeeled, 1 coarsely chopped
4 garlic cloves , 2 whole and unpeeled, 2 finely chopped
Coarse salt and freshly ground pepper
1 teaspoon black peppercorns
1 two-and-a-half- to three-pound pumpkin or winter squash, or a chunk of the same size cut from a West Indian squash, unpeeled
4 to 5 arbol, or dried Serrano chiles
1/4 cup pumpkin seeds
3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 medium-size ripe tomatoes, coarsely chopped
4 tablespoons lard, preferably home-rendered, or vegetable oil
2 tablespoons apple-cider vinegar

Directions

1. Combine pork, the unpeeled onion and unpeeled garlic, 1 teaspoon salt, and 1/2 teaspoon peppercorns in a medium stockpot. Add water to cover by about 1 inch. Cover and bring to a boil, immediately reduce heat to maintain a slow rolling boil, skimming off any froth that rises to the surface. Cook, partially covered, until the meat is tender, about 45 minutes. Transfer meat to a bowl, letting it drain well; reserve the liquid, and set the meat aside. Strain the liquid through a fine-mesh sieve; there should be 3 to 4 cups. Wipe out the pot, and return stock to pot; set aside.

2. Cut pumpkin or squash into 8 equal chunks, removing any seeds or strings. Add to stock and bring to a boil. Reduce heat to maintain a low rolling boil and cook until tender, about 30 minutes. Remove pumpkin, and drain well in a colander. Cool to room temperature. Reserve stock for another use. Scrape pumpkin flesh into a bowl, discarding the skin. Mash the flesh thoroughly; set aside.

3. Meanwhile; bring 2 to 3 cups water to a boil in a small saucepan. Add the dried chiles, and cook, uncovered, until softened, about 5 minutes. Drain, stem and seed the chiles; set aside.

4. Place pumpkin seeds in a small skillet over medium-low heat. Toast, stirring and shaking skillet, until the seeds begin to swell and pop, 3 to 5 minutes; set aside. In a spice grinder or a mortar and pestle, combine the cumin, coriander, and remaining 1/2 teaspoon peppercorns. Grind until fine; set aside.

5. In the jar of a blender, combine the coarsely chopped onion, finely chopped garlic, tomatoes, drained chiles, pumpkin seeds, and ground spices; puree until smooth.

6. In a medium saucepan, heat 2 tablespoons lard over medium-high heat until rippling. Add the pureed tomato mixture. Reduce heat to medium, cover, and cook, stirring occasionally, until the fat starts to separate, about 15 minutes. Add the reserved mashed pumpkin or squash and the vinegar, stirring to mix well. Cook, covered, for 10 minutes more. Taste and adjust for seasoning.

7. Heat the remaining 2 tablespoons lard in a large skillet over medium-high heat. Add the pork, seasoning with salt and pepper. Cook until lightly browned and crisp, but not dry, about 5 minutes.

8. Spoon seasoned pumpkin or squash mixture onto a platter and top with pork.

Capellacci de Zucca — Pumpkin Ravioli

Capellacci de Zucca — Pumpkin Ravioli
(makes 35 ravioli) by Beth Flaherty, Coriander's Fine Foods and Catering (17011 US Highway 17 N Hampstead NC, 910-270-3413)

1 - 2 pounds whole pumpkin or butternut squash (or 1.5 cups canned packed pumpkin)
2 large eggs
1/2 cup ricotta cheese
1/2 cup Reggiano Parmesan cheese
1/8 teaspoon nutmeg
Kosher salt and black pepper
1 package wonton wrappers
4 - 6 teaspoons butter
4 fresh sage leaves

Preheat oven to 350 degrees. Halve the squash and remove the seeds. Bake, cut-side down, for one hour or until tender. Scoop out the flesh, discard the skin.

In a large mixing bowl, mix the squash (or packed pumpkin), 1 egg, ricotta, 1/4 cup of the Parmesan and the nutmeg until smooth. Season to taste with salt and pepper and set aside.

Beat remaining egg with 1 tablespoon of water. Brush a wonton wrapper with egg wash. Place about 1 tablespoon of filling in the center of each wrapper, fold to form a triangle and press firmly to seal. These can be assembled four to 24 hours before serving. (Keep chilled in refrigerator in a single layer on parchment or wax paper. Keep covered.)

Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt. Drop pasta in the water and lower the heat to a high simmer. Cook until tender, about three to four minutes.

Melt the butter in a sauté pan. When butter begins to brown, add sage leaves. Gently drain the pasta and add to the pan with the butter. Brown for about one minute on each side and serve sprinkled with the remaining cheese. Makes about 35 ravioli.

Crockpot Caribbean Chicken And Squash

Crockpot Caribbean Chicken And Squash

4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional

In a 3-1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces.

Stir into vegetable mixture.

Grandma's Corn Pudding

Grandma's Corn Pudding
By: lisa cohen

"This corn pudding is definitely comfort food."

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

Directions

Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.

In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.

Bake for 1 hour.

Virginia Butterfield

Old Fashioned Chicken Pot Pie

Old Fashioned Chicken Pot Pie
Makes: 1 - 9 inch pie

2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie

Preheat oven to 350 degrees F Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.Bake in the preheated oven for 25 to 30 mins, or until golden brown.

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.