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1
Bring brine ingredients to a boil in a small saucepan. Turn off heat and cool. Add up to 10 ice cubes if you are in a hurry.
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2
Place pork chops in cooled brine to marinate from eight hours to overnight in the fridge.
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3
Remove pork chops from brine and discard brining liquid. Pat pork chops dry.
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4
Cut the bread into 1/2-inch cubes. In a cup, mix egg, cream and final chicken broth together.
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5
Gather remaining ingredients as the dish goes together quickly once started. You will need two good-sized frying pans, one for the pork chops and one for the dressing.
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6
Preheat pan on med-hi heat, add olive oil and butter and fry pork chops 3-4 minutes per side. Remove from heat and place a tightly-fitted lid on pork chops. Don't worry, they aren't supposed to be done yet.
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7
Now, in the second pan, saute the onion and raisins in butter over medium-hi heat for a few minutes. Add cilantro and cubed bread and saute for a couple more minutes.
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8
Remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. When soaked in, return to heat and cook for a few more minutes.
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9
At this point, the pork chops will have finished cooking. Serve the pork chops with the stuffing on the side.
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10
Note: Please use the second pan so that the dressing will compliment the pork chops rather than tasting just like them. It's worth washing the second pan!
