This takes a little time – like start the day before – but is worth the effort.

Ingredients:

• 5 – 6 lb boneless pork loin – 3 – 4 inches in diameter
• brine to cover (slightly sweetened, and a little thyme. See below)
• 2 Tab olive oil

Directions:

1. Cut pork lion into 10 chops approximately  1½ inches thick.
2. Brine the pork loin chops for 10 to 12 hours. (see below)
3. Preheat oven to 400°
4. Lay the chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving the 3 sides intact.
5. Stuff each chop generously with stuffing and close with toothpick.
6. Heat olive oil in a skillet over medium heat.
7. Sauté chops until golden brown, about 2 minutes; flip. Cook 2 minutes more.
8. Place in roasting pan.
9. In preheated 400° oven, roast until meat is cooked through and registers 155° on an instant-read thermometer, about 5 – 8 minutes.

Stuffing Ingredients:

• 1 c butter, cubed
• 1 c onion, chopped
• 2 celery rib chopped (include some leaves)
• 4 medium Granny Smith apples, peeled and chopped
• 1 c dried sour cherries
• 1 ½ tsp minced fresh thyme or ½ tsp dried thyme
• ½ tsp salt
• ½ tsp pepper
• 12 slices whole grain bread cut into very small cubes and lightly toasted.
• 1 c chicken broth

Instructions:

1. Melt butter in large skillet.
2. Add onion and celery and saute until tender.
3. Transfer to large bowl and add remaining ingredients.
4. Toss to coat.
5. Heat stuffing left after filling the chops in a casserole for 15 minutes.
6. Serve with pork.

Comments: The large (7#+) boneless pork loin roast at Costco makes 14 1 ½” chops.

Brining Pork
Keep it moist and tender by brining first

Brining any meat can add a significant amount of water to it before you cook to make meats juicier and tenderer. You can actually increase the total weight of a cut of pork by 15% or more. While this is purely water weight it is liquid that takes time to cook out. Therefore the amount of water that remains in a piece of meat during cooking can increase greatly.
The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. This is a very good rule to follow. While under-brining won’t have a negative effect on foods, over-brining can be disastrous. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. Don’t worry about the 1 cup of salt that’s only 1 tablespoon per cup or water. The solution should be salty to the taste but not thick with salt. This formula assumes that you are using regular table salt. If you are using a coarser salt, like kosher salt you will want to add more, about 1 1/2 cups per gallon. This is because kosher salt weighs less by volume.
When it comes to the amount of time you want to brine something it is more important not to brine too long than not long enough. While some cuts of pork can use days in a brine, even a relatively small amount of time can be helpful. Pork generally takes a long time to get the full effect. Now I wouldn’t bother brining a cut of pork if you didn’t have at least a few hours but with smaller cuts even 3 or 4 hours can do the trick. Do not, however, go longer than the times on this chart.
Pork Chops (about 1 to 1 1/2 inches thick) – 10 to 12 hours
Whole Pork Tenderloin – 12 hours
Whole Pork Loin – 2 days
Brining times are not only determined by the weight and thickness of meat but also by the grain of the meat. Pork tenderloin takes less time to brine by weight than do pork chops because the long running grain pulls the brine into the meat.
The most basic seasoning that you want to add to your brine is a sweetener. This can be sugar, brown or white, molasses, or maple syrup. As a general rule add 1/2 cup of sweetener per gallon of brine. As for how much brine you will need, consider the size of the container you are going to use and the size of the meat you want to brine. A brine solution should be enough to completely submerge the meat you want to brine.
Additional seasonings can be derived from any recipe you might be using or your own preferences. Herbs and spices as well as garlic and onions will add flavor to pork. Try not to overpower the flavor of the pork but just add a hint of flavor. Garlic and onions should be minced or chopped to expose the maximum amount of surface area to the brine solution.
Source: ADerrick Richesbout.com Guide