| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in, double-cut loin chops (3 to 4 pounds total)
- 5 cups water
- 1/4 cup kosher salt
- 1 tablespoon fresh cracked black pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon dried sage
- 1 tablespoon granulated garlic
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup diced pancetta
- 6 cups cremini mushrooms, very thinly sliced
- Salt and fresh cracked black pepper
- 1/4 cup minced shallots
- 1 teaspoon minced fresh sage leaves
- 1/2 cup shredded fontina cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh cracked black pepper
- 3/4 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs
- 2 tablespoons olive oil
- 1/4 cup bacon fat
- 1/4 cup minced shallots
- 1 cup chicken stock
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons plain yogurt
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped Italian flat-leaf parsley, for garnish
Instructions
- For 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.
- For 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.
- Remove 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.
- Preheat the oven to 350 degrees F.
- For 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.
- Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
- In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
- For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
- Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 596 |
| Total Fat | 43 g |
| Saturated Fat | 14 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 128 mg |
| Sodium | 1462 mg |
Reviews
This was an incredible pork chop – I have never brined pork before, I definitely will be again. The sauce was amazing. Boy, it was a LOT of work though, I sure needed the 3+ hours. Worth it!
Hands down the BEST pork chops I have ever made!!
Yummy
If you’re trying to decide whether or not to make this recipe, make it!! It’s earthy, juicy, and jam packed with multiple levels of flavors. You first get the satisfaction of the lovely crunchy coating on the brined pork chop, then you dive into the earthy flavor of the mushrooms and it’s topped off with the sauce made with the pan drippings. The sauce is what really stands out for me with the addition of mustard and lemon, it brightens up the whole dish. I made a couple changes like deglazing the mushrooms with sherry and I omitted the cheese. I served mashed potatoes and green beans with the stuffed pork chops. This recipe is sure to please but it does take planning since the pork chops are brined for 2 hours.
Amazing
This was so good and moist! Thx Guy!
I tried these last night. Did not have enough mushrooms on hand but they still turned out amazing! Would recommend to anyone! This recipe is going into my saves!!!
I’m sorry, but I can’t stand watching Guy cook with all of his rings and chains dangling in the food. What a germ fest! Certainly not the best role model. I much prefer his newer shows were he is tasting instead of cooking. Appreciate the recipes though.
Ok man, Pork loin cut thick and pocketed, bacon rendered , onions, Mushrooms, Panko or maybe bread crumbs because I think i am out of panko as well, everything else yuo have there i do also. pretty much a different seal but the same in my book because i don’t jhve the kinda change you have going on there right now. LOL i am going to go fix this now. it’s going down with mashed potatoes and gravey, corn and black eyed peas garlic butter style.
My fiance and I loved this recipe! We will definitely be making this again.