Stuffed Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit
"Filling the wrong chop with the wrong kind of stuffing and then cooking it using the wrong method produces familiar but easily improved results...."
INGREDIENTS
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To Brine
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4 bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick (see illustrations below)
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3/4 cup packed light brown sugar
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Table salt
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Stuffing
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1 tablespoon olive oil
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1 large red onion, halved and sliced 1/8 inch thick (about 4 cups)
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1 tablespoon sugar
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1/3 cups chopped dates (pitted)
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1/3 cup dried tart cherries
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3/4 cup ruby port
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1 medium orange, cut into 4 wedges
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2 teaspoons minced fresh thyme leaves
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3 tablespoons white wine vinegar
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1/4 teaspoon table salt
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Ground black pepper
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1/3 cup toasted pecans
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For Chops
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Ground black pepper
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2 teaspoons vegetable oil
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3 ounces blue cheese, crumbled (about 3/4 cup)
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