Herb Crusted and Herb Stuffed Pork Chops

1 God is our refuge and strength, a very present help in trouble. 

2 Therefore we will not fear though the earth gives way, though the mountains be moved into the heart of the sea, 

3 though its waters roar and foam, though the mountains tremble at its swelling. Selah  - Psalm 46:1-3

4 (one inch) thick bone in Chops

Brine for 2 hours.

Brine

Water to cover

1/4 c Sugar 

1/2 c Salt

I used a gallon zip lock bag and stood them up, side by side, and set in a bowl

Herb Crust

Herb crust

1 slice white Bread, pulse at least 8 times should equal 1 c 

1 T olive oil

2 T Parmesan cheese

1 Shallot minced

1/8 t each salt and pepper

Mix well.

Set aside.

Herb paste

( use fresh herbs only in this application)

1/2 c parsley

2 T fresh thyme

1 t fresh rosemary 

6 T grated Parmesan 

3 T olive oil

1 T roasted Garlic 

1 t each salt and pepper

Pulse 12 or so times.

Set aside.

Cut a pocket in the Chops, being careful not to cut through.

Stuff 1-1/2 t of herb paste in pocket.

Add rest of herb paste to top of chop.

Then add bread crumb crust.

Bake 350 degrees 45 minutes until temp is 155 degrees.

Place under broiler, middle rack, to lightly toast top. 

Rest uncovered for 10 minutes.