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1
Pull out chops and pat dry with a clean towel.
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2
Cut a deep stuffing slice at the centre of each chop, but do not go all the way through the meat.
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3
In a second bowl, combine the melted & unsalted butter, orange juice, orange zest, apple cider, salt, cinnamon, and fresh nutmeg.
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4
Pour this liquid mix over the dry mix containing the croutons and toss till generously coated.
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5
Using a spoon or possibly piping bag without a tip, gently stuff the pork chops with mix.
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6
Close the opening with a wooden toothpick.
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7
Heat a Tbsp.
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8
of extra virgin olive oil in a large frying pan over high heat.
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9
Put in pork chops and brown on each side; no longer than 3 min.
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10
Plate the pork chops and cover to keep hot.
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11
In same skillet your chops just came from, saute/fry onion over medium heat till soft.
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12
Stir in the apple slices and saute/fry till these till they are golden brown - another 3 min.
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13
Add in your broth and cider, Calvados, raisins, and ginger.
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14
Stir and incorporate all of the flavours including the browning bit from the bottom of your pan.
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15
Add in cream and mustard and bring sauce to a boil.
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16
Reduce heat to medium-low and re-introduce pork.
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17
Cover and cook for 3-5 min.
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18
Turn over at least once.
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19
Internal temperature on the pork should be 150 F.
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20
Plate the pork chops.
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21
Let sauce thicken for another 5 minutes.
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22
Season the sauce with the salt and pepper and spoon over pork.
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23
Brine:Marinating Time: 4 hrs - up to 2 days
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24
Prepare the brine: Combine all of the brine ingredients in a large bowl.
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25
Stir till sugar is completely dissolved and then add in the pork chops.
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26
Cover and chill for at least 4 hrs up to 2 days.
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27
Stuffing:Stuffing: Combine garlic croutons, minced apple, shredded cheese, and raisins in a large bowl and toss.
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28
Preparation Time: 30 min, Marinating Time: 4 hrs - up to 2 days,
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29
Cooking Time: 1 hour
