2 C milk
2 Tbsp salt (for brine)
3 Tbsp butter
1/2 C onion, finely chopped
1/2 C celery, finely chopped
1/2 C apple, finely chopped
1/2 C mushroom, finely chopped
1 1/2 C stuffing mix, herb or chicken flavored
1 3/4 C chicken broth
5 fresh sage leaves, finely chopped
1/3 C fresh parsley, finely chopped, divided
1 tsp salt, divided
1 tsp ground black pepper, divided
1/4 tsp ground red pepper
6 boneless pork chops
4 Tbsp olive oil, divided
1 C water
Combine milk and 2 Tbsp salt in a bowl.
Place pork chops in brine and soak for 1-2 hours in the fridge.
Melt butter in a large skillet, over medium-high heat. Add onion, celery, apple, and mushroom.
Sauté for 10 minutes, or until slightly brown and liquid evaporates completely.
Remove from heat. Add stuffing mix and chicken broth. Mix thoroughly. Cook until the stuffing absorbs all the liquid.
Mix in sage, ground red pepper, 2 Tbsp parsley, 1/2 tsp salt, and 1/2 tsp ground pepper.
Remove from heat. Set aside for 15 minutes, to blend flavors.
Preheat oven to 375 F degrees.
Remove chops from brine mixture.
Trim excess fat from chops. Cut a large horizontal slit into each chop, making sure not to cut all the way through the meat (opening the chop like a folder).
Divide 2/3 stuffing mixture 6 into equal amounts. Spoon mixture into each chop center.
Mix the remaining parsley, salt, and black pepper in a small bowl.
Rub 2 Tbsp olive oil on both sides of the chops, until evenly coated.
Rub spice mixture on chops.
Heat remaining olive oil in a large skillet, over high heat, and sear on both sides. Cook 2 minutes on each side, until nicely browned.
Place chops on a lightly greased broiler pan. Pour 1 C of water into bottom of pan to ensure proper moisture circulation.
Bake 25-35 minutes, or until internal temperature reaches 160 F degrees.
Let cool for 5 minutes before serving.
Top with remaining stuffing. Serve with your favorite sides.