Pork Chops with Pan Fried Dressing

Step 1: Bring brine ingredients to a boil in a small saucepan. Remove from heat and cool. Add up to 10 ice cubes if you are in a hurry. Place pork chops in cooled brine to marinate from 8 hours to overnight in the fridge.

Step 2: Remove pork chops from brine and discard brining liquid. Pat pork chops dry.

Step 3: Cut bread into 1/2" cubes. In a cup, mix egg, cream and final chicken broth together.

Step 4: Gather remaining ingredients as dish goes together quickly once started. You will need 2 good-sized frying pans, one with a tight fitting lid.

Step 5: Preheat pan (the one with the lid) on medium-high heat, add olive oil and butter and saute pork chops 3-4 minutes per side. Remove from heat and place a tightly fitted lid on chops. Don't worry, they aren't supposed to be done yet.

Step 6: Then, in second pan, saute the onion and raisins in butter over medium-high heat for a few minutes. Add parsley and cubed bread and saute for a couple more minutes.

Step 7: 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 a few more minutes.

Step 8: At this point, the pork chops will have finished cooking (even though they were off the stove). Serve the pork chops with the stuffing on the side.