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Stuffed Grilled Pork Chops
Recipe courtesy of Alton Brown Show: Good Eats Episode: Chops Overall User Rating: 
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the brine makes it!
07/14/2008 at 02:50pm
User: Allen from Hanover, IN User Rating:
Excellent and not that hard. The soaking mixture stands alone, I use it often with different seasonings. A ziploc with a corner cut off works well for piping in the stuffing mixture, then it can be thrown away!
Way too salty
06/08/2008 at 08:47pm
User: Anonymous User Rating:
I agree with the other reviews that the pork is way to salty after being in the brine. We threw over half of it away just because we couldn't choke it down.
the best pork
06/03/2008 at 10:21pm
User: Stephen from san marcos, TX User Rating:
ive been using a recipe similar to this for years, but since watching the show i have been using this one and i love it
Simply the best
05/22/2008 at 11:18pm
User: Lee from Athens, GA User Rating:
Although I wasn't able to find chops on the bone, this recipe worked incredibly well with thick-cut, boneless pork chops. The brine makes all the difference in the world. The only thing that I modified was the way I created it. I tried this recipe once as written, but I noticed the salt and sugar didn't dissolve. Therefore, instead of pouring the hot vinegar on the other ingredients, I simply combined them all in a saucepan on the stove. Worked perfectly and I had what was probably the best pork chops of my life. Don't overcook!
great!
05/15/2008 at 09:37pm
User: Katherine from Woodstock, GA User Rating:
They didn't have a thick cut of the pork chops at the store, but I substituted veal instead. It was very moist and juicy and just tasty!!! :) We found the stuffing to be too sweet for our taste, so I think I'll try omitting the fruits from the stuffing next time.
Great for even a novice
05/12/2008 at 12:58am
User: David from Rochester, MN User Rating:
After seeing this episode and reading the reviews, I decided to give it a try...and boy am I glad I did! For being a novice in the kitchen I'm always leery of new things, but these were great. I did take the advice of a few other reviews, and went with Kosher Salt (using only 2/3 of a cup) instead of table salt, and I also used a half cup more of the cider vinegar based on some of the responses on the salt content of the chops...but other than those tweaks followed the recipe as I had it TiVo'd. These were some mean chops...and I think I've been roped into making dinner more frequently as a result.
Never liked pork chops until NOW!
05/10/2008 at 03:11am
User: Bruno from Your Town, TN User Rating:
I've used this recipe a dozen times now, but with the stuffing and without. Each time the chops come out moist and tender and very tasty. The recipe is marked as intermediate, but trust me, it's very easy. Try these and you'll never try chops any other way.
too salty
04/24/2008 at 09:50am
User: PAUL from reisterstown, MD User Rating:
I found the chops overly salty, but I will be trying again. I will either cut the time of the brine, or reduce the amount of salt
t
04/16/2008 at 09:32pm
User: T from omaha, NE User Rating:
I just watched this for the first time tonight. Alton brined the chops and then set his grill to a very high degree. When smoking, he placed the chops on for 2 minutes then turned them 90 degrees for 2 minutes more with the grll lid open. After that, he turned them over for 2 minutes, and again at 90 degrees grilled for 2 minutes more. I did not see how long after he left them on but I wanted to let you know this recipe doesn't represent what he did on his show. I am to rate this recipe because am not able to just inform of what I seen on the episode, so due to that I am only able to give it a 1 star because of inaccurate recipe
Excellent in every regard
02/23/2008 at 01:01pm
User: Leon from Lake Mary, FL User Rating:
I've used this recipe a few times, and it never fails to impress. A few things to remember: make sure they are thick enough. 1.5 to 2" is great. Don't over brine. 2 hours for 2" is about right. and rinse after the brine. You can stuff with just about anything you want. And for real effect, french them. These have never failed to highly impress my guests!
Why?? Good Reviews...
12/27/2007 at 10:33pm
User: Anonymous User Rating:
I tried this and ruined alot of pork chops. These were inedible due to the salt content left behind after the brining process. Yes, I rinsed and dried them. And yes, I used kosher salt. I threw the entire pan of thick pork chops in the trash. Loved the brined turkey but the pork soaked up to much salt. Never again....
Yum!
08/25/2007 at 05:32pm
User: Anonymous User Rating:
Yum! Loved the sweet stuffing and salty meat.
Excellent
08/20/2007 at 02:48am
User: William from Kew Gardens, NY User Rating:
Tried the brine, but not the stuffing. Nice and sweet on the outside, and juicy in the middle. Best pork chop we've ever had. Our cheap-o indoor grill couldn't really cook the chops all the way through even after nearly twenty minutes, so be warned that cooking times can vary wildly.
5 Star Restaurant Quality
07/25/2007 at 10:06pm
User: Gail from Lees Summit, MO User Rating:
I wish there was something higher than 5 stars. I used KOSHER SALT in the brine and marinated the chops as directed for two hours. I also followed the recipe for the stuffing exactly. It is sublime inside the chops. I didn't have a grill handy so I pan-seared them 5 minutes on each side, then finished them in the oven at 375 for 12 minutes. AMAZING. RESTAURANT QUALITY. Tender, juice, flavorful, cooked all the way through properly. I have never made anything this good.
Tasty
06/09/2007 at 06:46pm
User: Kary from fullerton, CA User Rating:
I did read reviews before making this which were really helpful. Take the advice. I used kosher salt and less of it. I think giving your peppercorns a small smash would help a bit more of their flavor come out. They came out soo good. Real flavorful and moist. Loved by all.
GREAT CHOPS
05/21/2007 at 10:45am
User: Sandra from Lakeland, FL User Rating:
I tried this for company this weekend. Used boneless 2 inch thick pork loin chops. I used twice as many chops but kept all other ingredients at the same amount. I used kosher salt as recommended by other reviews, and substituted cranberries for the cherries. These chops had the most wonderful flavor I have ever tasted in grilled pork. I will definitely use the brine from now on when preparing pork. There was exactly enough stuffing for all the chops. It was excellent as well. Highly recommend this recipe to anyone!
Delicious and great presentation
05/13/2007 at 10:16pm
User: Anonymous User Rating:
Entire family enjoyed them! The brine works nicley with lamb chops as well.
loved it !! Just make sure you use kosher salt
05/01/2007 at 11:03pm
User: Dawn from Maple Valley, WA User Rating:
ok this was a huge hit, first off my 13 year old daughter had seconds (she NEVER eats pork) and my anti-Salt husband went for seconds as well. what they need to do is edit the recipe to call for Kosher salt and Higlight it!!! otherwise more people will have a bad experience! : (
Not what I expected.
04/28/2007 at 07:22pm
User: Anonymous User Rating:
With all the detailed work I really expected a explosion of taste. I would of prepaired a simplier version and recieved the same outcome. Maybe I did something wrong, but I'm a sr. in the kitchen and the recipe was easy to follow.
Easter Change-up
04/24/2007 at 07:20pm
User: Pat from Ellensburg, WA User Rating:
I made this recipe for 18 people this Easter, and they loved it. The weather cooperated, so I grilled them....my grill sucks, but the chops were a huge hit!
BRINE BAG EVANGELISM
04/08/2007 at 06:52am
User: Felecia from Haskell, TX User Rating:
Minimal effort, extraordinary results. I think my husband is now a new convert to the "Brine Bag". Thanks much, it was great as usual.
Stuffed Pork Chops
03/29/2007 at 06:33pm
User: Lisa from Clermont, FL User Rating:
The brine made the chops way to salty! But, they were more tender.
Incredible flavor
03/11/2007 at 07:43pm
User: Daniel from Colorado Springs, CO User Rating:
I did the brine to regular pork chops, no stuffing, and the flavor is wonderful, and they turned out very tender and juicy. My son grabbed some left-overs and said "Good ham!", he couldn't believe it was a chop when we told him :)
A new family favorite
02/28/2007 at 03:00pm
User: Timothy from Madison, WI User Rating:
I tried this after watching this episode for the first time, and was thrilled with the results. More than that, it has now become the requested birthday meal for the whole family - absolutely my new favorite way to make a pork chop.
Great base recipe
01/02/2007 at 11:57pm
User: April from mankato, MN User Rating:
I only did the brine part of this recipie ~ It was great! I used it for a pork roast and marinated it longer ~ FABULOUS!
pork chops
12/27/2006 at 06:42pm
User: Anonymous User Rating:
Mr. Brown was right - this is the only way to have a pork chop.
brined chops
12/08/2006 at 12:25pm
User: Vito from Thousand Oaks, CA User Rating:
this is an excellent meal but remember that the brine part of the recipe can be used for any prep of pork chops - i brine them before BBQ and it is excellent
Soo juicy and flavorfull!
11/24/2006 at 03:58pm
User: Jessica from Blairsville, PA User Rating:
I love porkchops, but I always hated how they would come out dry and blahish when I would make them. Then I found this recipe, and I tell you--the brining makes ALL of the difference! Don't be turned off by the cider--it brings such a nice savory taste, I am tempted to use it with other things besides pork chops! (I only brined mine for about an hour, to the suggestion of other reviewers)
Super chops
11/21/2006 at 07:33pm
User: Christopher from Toledo, OH User Rating:
I think that Alton is one of the best cooks. In one article he was refered to as the food scientist and they were right. I have used this recipe before and loved it but I decided to use it again but change it up. After brining I had a seasoned bread crumb with blue cheese, seered it in a pan then finished in the oven and they were great.
Brined Pork Chops
11/01/2006 at 06:46pm
User: Dave from San Francisco, CA User Rating:
Very Juicy chops!
Excellent stuffed pork chops
10/28/2006 at 11:10pm
User: JOE from San Diego, CA User Rating:
We had family over to share this, and they loved it. My only problem was that it was a bit salty from the brine.
Outstanding
10/12/2006 at 05:18pm
User: AARON from Saginaw, MI User Rating:
Made these pork chops several months ago, and they were a big hit with my friends. They request quite often.
Nice balance and grilled to perfection
09/14/2006 at 10:41am
User: Mary Ellen from Somerville, MA User Rating:
I found this recipe simple and delicious. Like many other reviewers, I modified the amount of salt and brining time. It is also very important to rinse the chops well once they immerge from their salt bath. Otherwise, the stuffing is a delicious concoction of flavors and texture and provides a complex counterpoint to the juicy, succulent pork. I made a pan sauce by deglazing with cider vinegar and a bit of OJ and adding shallots. No salt needed as the drippings were salty enough. This sauce was perfect over the chops and did not interfere with the other flavors. WE LOVED THIS RECIPE and will make it often. I am a personal chef and am adding it to my offerings immediately!!
tasty easy chops
09/02/2006 at 10:52pm
User: Anonymous User Rating:
Very tasty and easy to make.
Deliciaous stuffing for pork, even pork roast
08/30/2006 at 06:49am
User: Kai from Bowie, MD User Rating:
I used this stuffing for pork chops but had too much. Put the rest of the stuffing in the freezer and month later, inserted it into the center of a lean pork roast! Awesome!
Great Brine
08/06/2006 at 02:28pm
User: Will from Rushville, IL User Rating:
I used this brine on a pork loin that I smoked in my "ceramic smoker" from the episode "Q". I used maple and apple wood chips and WOW!!! Awesome flavor and juicier than you can imagine.
Review of brining only
06/16/2006 at 03:31pm
User: Anonymous User Rating:
I haven't made the stuffing yet, but I like the brined pork chops very much. This is an easy recipie and makes the chops very juicy and adds a spicy flavor to them. Note that I don't use ice. I prepare the brine the night before and use 2 cups water. Also, I use about half of the amount of salt specified in the recipie.
Not such good eats!
06/07/2006 at 08:15pm
User: Anonymous User Rating:
Too salty, too tough, too dry. Won't ruin chops like this again.
yummy !
06/02/2006 at 10:52am
User: brandy from chehalis, WA User Rating:
Our family loves to watch FoodNetwork. We like just about everything on the menu. You should here our 3 and 4 year olds say "Iron Cuzine". We especially like Alton Brown. We love his idea's and of course his hummor. We tried to pork chops and they were the best chops you could ask for ! I just want to thank you for the great ideas and helping in our family activity's. Sincerely Brandy and family
hey
06/01/2006 at 06:01pm
User: Anonymous User Rating:
GREAT RECIPE!!!!!
i expected more flavor
05/30/2006 at 09:24pm
User: Jamie from North Port, FL User Rating:
I didn't have the moist delicous pork chops the rest of the reviewers did. I won't fix this again.
Great Chops
05/17/2006 at 01:20pm
User: Michael from Pittsboro, IN User Rating:
The pork chops come out juicy and full of flavor each and everytime. It's never failed me and is one of my favorite recipes.
Delicious
02/02/2006 at 05:25pm
User: Robert from Seneca, SC User Rating:
These were absolutely delicious. I don't remember ever having a better pork chop. My entire family was amazed and immediately wanted more. We're having them again tonight. Thanks Alton!!!
Very Easy, GOOD EATS
01/17/2006 at 07:50pm
User: Bruce from Fort Lauderdale, FL User Rating:
I just used my ultimate chopper to grind the cornbread and stuff and then the buttermilk, it was very fast and it was fabulous! What a great flavor and texture. I cut the marinade in half for just a couple of nice chops for 2 of us.
Enjoyed by All
01/14/2006 at 12:01pm
User: margaret from walpole, MA User Rating:
Anytime I find a recipe that my husband and both kids ask for seconds, it is a keeper. The prep was simple. Use Kosher salt. I onlt used 3/4 cup salt because I ran out and prepared mustard because it was on hand. Will make again.
Two errors?
01/12/2006 at 11:17pm
User: Anonymous User Rating:
When Alton grilled the pork chops in the video, he said to cook for 2 minutes and then rotate 90 degrees, then flip and repeat. However, he definitely rotated them only 45 degrees each time in the video, and the printed recipe says to rotate 45 degrees. The printed recipe also talks about cooking 6 minutes on each side, but the video only showed 4 minutes total on each side. Not sure which is correct?
Chops
01/02/2006 at 02:25pm
User: James from Ellicott City, MD User Rating:
We really liked these chops!
A Chop for folks who love chops
12/25/2005 at 04:22pm
User: Anonymous User Rating:
5 Stars and worth the brine. Takes a bit of time to brine and I cook them a bit longer on my grill.
Easy and Quick
12/23/2005 at 07:36pm
User: John from Acworth, GA User Rating:
I made my own filling but this was a winner.
good eats at home
12/10/2005 at 11:36am
User: jennifer from romeoville, IL User Rating:
high in protein, wonderful presentation,and excellet taste .
Great
12/08/2005 at 05:40pm
User: Jeremy from Austin, TX User Rating:
Great flavor and presentation
Very good
11/29/2005 at 09:32pm
User: WILLIAM from Palm City, FL User Rating:
The brine makes all the difference.
juicy pork!
11/23/2005 at 04:27pm
User: ROBERT from Erie, PA User Rating:
Have made this dish 3X. Everyone loves it, including myself. Was concerned about the taste after heating up the apple cider vinager, butt the end result was a juicy five star flavored pork. The stuffing is great also.
From Nice Pork Chops to Salty Ham in 2 Hours
10/30/2005 at 07:27pm
User: JOHN from Charlotte, NC User Rating:
DO NOT USE TABLE SALT WITH THIS RECIPE; if you do, you better like ham, salty ham. It was a sad way for nice pork chops to end, and while the recipe should say USE KOSHER SALT, it does not. That said, I would make it again. The potential for really excellent flavor and a very nice tender, juicy, mouth watering, delicious chop was there. Unfortunately, I got ham.
yummy
10/25/2005 at 07:42pm
User: Anonymous User Rating:
delicious flavor.
too salty
10/09/2005 at 11:58am
User: Kathleen from Bradford, MA User Rating:
This was way too salty, Alton has always done a great job with recipes but I could not even eat these. I will try it again with less salt next time.
Best pork chops ever
10/07/2005 at 01:01pm
User: Benjie from Houston, TX User Rating:
I'm not normally a pork chop kinda guy, but these! Man, let me tell ya, it was incredible. They're moist, easy to make, and, other than the 2 hours they have to brine, quick. It's a simple flavor with complex undertones (the cider vinegar is wonderful) and I'd recommend it to anyone trying to throw a dinner party as it's really easy to multiply as well.
Resturant Quality Chops
09/20/2005 at 01:59pm
User: Danielle from Alton, IL User Rating:
These chops were awesome!!! My family raved about them, even the ones who hate pork chops! I cant wait to make them again.
Best Chops Ever!!!!!!!!!
09/12/2005 at 12:48pm
User: Erica from Medina, OH User Rating:
I made these chops without the stuffing and they are hands down the best I have ever tasted! My boyfriend couldn't stop saying how good and juicy they turned out. I used kosher salt but cut it back to only 3/4 cup after reading some other reviews. This will be may go to meal when I want to impress. Thanks Alton!
Definatly Good Eats!
08/11/2005 at 01:40am
User: Charles from Orlando, FL User Rating:
We loved it... I'll definatly be brining my pork from now on.
Wonderful
08/10/2005 at 05:47pm
User: April Marie from New Richland, MN User Rating:
These were the best pork chops I have ever had, in fact my husband will not let me make pork chops any other way now. Absolutly Wonderful.
Best Pork Chops I Ever Had
07/26/2005 at 06:05pm
User: PATRICIA from San Antonio, TX User Rating:
Although I did not use the stuffing, I found that this recipe provided the best tasting pork chops ever. You don't have to smother pork chops! The brine really brings out the flavor. Used kosher salt instead of table salt. Have used this recipe over and over again.
A Perfect Brine!!
06/07/2005 at 05:12pm
User: Justin from Fort Collins, CO User Rating:
I was worried about salt content after reading a number of other reviews, but this is fantastic. I did use kosher salt, which is probably a must or an excessive salty flavor is probable. You really can't go wrong with this recipe.
Great chops!
05/24/2005 at 03:02am
User: Diana from Ludlow, MA User Rating:
The brine really makes a difference in the flavor and I plan to brine again. I needed to adjust my cooking time but this was easily done.
Yes, yes, yes!
05/15/2005 at 09:11pm
User: Jeni from Boise, ID User Rating:
Outstanding flavor on this pork. The brining of the pork yields superb results. We went with a 2" chop - had to ask for meat folk to cut it; it was a tad too thick, actually. In the future, I'd go with 1 1/2 to 1 3/4"; even increasing the time on the grill a bit left the centers a little rare for me. The cornbread stuffing is delightful. A nice meal with freshly harvested corn on the cob.
Far Too Salty
05/09/2005 at 12:27pm
User: Anonymous User Rating:
The stuffing was good but the pork was so salty it was terrible.
unbelievably tasty
05/05/2005 at 02:16am
User: Anonymous User Rating:
wow. I didn't know pork chops could be like this. This was my first time brining, and it worked perfectly. I put in a different stuffing, with apples and raisins, because my mom hates cornbread, but it was the chops themselves that were so impressive. Even with a slightly longer grill time, they were so juicy and tender. I'm now a sworn briner-- I don't think my family will accept their pork chops any other way now.
Excellent!!!!! Alton has done it again!!!!!!!!
05/01/2005 at 02:28pm
User: JAY from Little Rock, AR User Rating:
I have never used brine on pork before and now I will never eat pork again without soaking it in brine first! The flavor and juices this allowed the pork to keep was outstanding I used 1 cup of Apple cider vinegar and 1 cup of cider vinegar. Try this recipe its worth it.
Fanastic and Easy
04/08/2005 at 07:34pm
User: KATHY from shelter cove, CA User Rating:
The first timem we tried this, it came out perfect. Since then we have done this for guests may times and it is always gets great reviews. Plus the ease of it makes entertaining so much fun without the hassle.
Good even without the stuffing!
02/13/2005 at 10:03pm
User: TARA from McAllen, TX User Rating:
I brined these chops but did not stuff them due to my husband not willing to try a whole lot new. However, the brine does wonders to the pork. Tenderizes and adds a lot of flavor! Will do again!
Juicy and Wonderful!
02/01/2005 at 08:32pm
User: LAUREN from Dallas, TX User Rating:
Next time, I think we'll eschew the stuffing and go for a thinner chop, but the brining makes a world of difference! Forget the gravy, these chops are so moist, you'll never miss it.
Great recipe!
01/31/2005 at 01:27pm
User: OYINKA from Lauderhill, FL User Rating:
This is the second time I've brined anything (I tried the turkey at Thanksgiving and it was wonderful!). Alton makes everything very easy and very flavorful. I really liked these pork chops. Mine were a bit salty like a few people said but next time I'll use Kosher salt instead of table salt and adjust the brining time for the thickness of my chops and I'm sure they will taste even better (if that's even possible)! Good Eats is my favorite show. Keep up the good work.
AB FAB !!! (absolutely fabulous)
01/20/2005 at 09:03pm
User: SHELLY from Frisco, TX User Rating:
These were some of the best chops I have ever made. My husband loved them !I had never brined anything before. My chops took longer to cook than AB's though. Good work, thanks AB !!
awesome chops!!!
01/17/2005 at 02:11pm
User: MATT AND JIM from Corvallis, OR User Rating:
These were so easy but tasted like a 5 * meal. The stuffing was so good we decided to incorporate it into a holiday turkey.....GREAT!
Worth trying
01/15/2005 at 03:56pm
User: Anonymous User Rating:
This was great and surprised all of our guests. Careful on the sage - otherwise, delicious!!!!!! Thumbs up and don't over cook.
good
01/13/2005 at 03:38pm
User: Anonymous User Rating:
It was good but a little soggy.
Salty?
01/12/2005 at 10:48pm
User: Anonymous User Rating:
Be sure to check the pork package when you buy it... many markets are selling pork that is already brined... so when you add a salty mix to an already salty meat, beware! I reformulate the mixture without the salt, and it still comes out tasty and juicy. (Same goes for self-basted turkey)
Excellent...
11/14/2004 at 09:55am
User: JAMES from Ballwin, MO User Rating:
These are the best chops I've had. The brining does wonderful things for the meat and the stuffing is great. Dried cherries are a little hard to find so I substituted dried cranberries which worked well.
even i can cook
11/07/2004 at 01:02pm
User: Anonymous User Rating:
I never thought I could make such an impressive dish
Da'Best Chops Ever
10/24/2004 at 10:15am
User: MARYJO from Northeast, MD User Rating:
I cannot tell you how much my husband loved these chops. He told me to make them at least once a week. I used kosher salt, and brined them for only one hour, then grilled them as suggested. I checked for internal temp of 140 degrees and they were absolutely perfect. Thank you Mr. Brown for continuing to teach an "old dog" new tricks. Your shows are a "must see" for me. I feel like I am taking culinary classes every night at 7pm. Bravo to you and the people who make sure your show continues!!!
Best Lobster Tail Ever
10/19/2004 at 07:29pm
User: SHARON from brick, NJ User Rating:
This recipe was quick, easy and absolutely delicious. Great for having company without spending a lot of time in the kitchen!
Great!
10/16/2004 at 10:31pm
User: CHRISTINE from elizabethtown, KY User Rating:
I've made this recipe twice so far. the second time I accidentally left the chops in the brine for about an hour too long and they were way too salty. Still delicious, though! I did use the stuffing. Since I couldn't find dried cherries the second time, I used dried apples. It was a wonderful alteration! I also substituted apple juice for part of the liquid in the brine.
the brine's the thing
10/05/2004 at 01:46pm
User: JENNIFER from Tacoma, WA User Rating:
This recipe can be used for any thickness chop -- stuffed or not. The brine is delicious and versatile for almost any piece of pork. However, you definitely need to use kosher salt, or just us half the amount of table or pickling salt. Kosher salt is about 50% bigger by volume than table salt. Also, leaving the chops in the brine too long for their thickness is not a good thing. You need to experiment for your taste. Finally, I never get the stated amount of salt to dissolve in the vinegar. I think the recipe given is actually too much salt for that amount of liquid. So I use a bit less. As far as grill times and temps, Alton uses a super-hot propane grill in that episode. You need to adjust for your grill or oven accordingly. It's interesting that he gives times in that episode, because usually he is big on cooking to temperature. There's no reason you can't use a probe thermometer and cook them to about 145 (the target he used on the show).
This recipe has convinced me to brine
09/15/2004 at 07:48pm
User: JASON from San Carlos, CA User Rating:
These are the best pork chops I've ever had. Brining them really makes the difference, but the stuffing really rounds out the flavor. We tend to use extra thick chops, so they take longer to cook through, but this has become a staple in our dinner rotation.
Be careful!
08/23/2004 at 11:41am
User: Anonymous User Rating:
The recipe was tasty, but a little too salty. I had the chops in the brine for just a tad over 2 hours and it was way too salty. I would do it again but cut the salt back. I have done quite a bit of brining and never had results like this
07/15/2004 at 05:16pm
User: MARK from Rosemount, MN User Rating:
07/04/2004 at 06:50pm
User: Anonymous User Rating:
Very versitile!
07/03/2004 at 06:33pm
User: IAN from Portland, OR User Rating:
This is a very versitile pork brine! I've used it on chops and boneless "country style" ribs to great effect.
Great Chops, friend.
06/26/2004 at 10:51pm
User: INGRID from Federal Way, WA User Rating:
First off Alton is NOT Mr. Recipe man, no, he is a TECHNIQUE man. Once you get it (the technique) you are home free. He has no way of knowing how quickly your choosen method of cooking heats up, where you placed the meat...direct heat, indirect heat, how hot or cold your meat was before you began the whole exercize, how thick etc., etc.. You need to know how to know when the meat is done the way you like. Let me say, that it would have been wonderful if he would have said what the internal temp was that he was looking for. I like to have internal temps quoted almost as much as I like to be told the weight of the flour...not the darn cups that can be two whole ounces off per cup depending on the climate (argh!). Anyway my chops came out superb. They were tender and juicy reminding one of a cross between chicken and beef. How is that, you say? Well, tender chicken has no marbled fat in it, so it is 'tender' when properly prepared in a different way than meat with all the marbeling and textural difference. Well this pork was right in the middle. I set my oven to 250 (degrees Farenheight) cooked the pork under Alton's spec's, brining and all...and you bet I rinsed so it was not too salty. I DID NOT cook those big old 2" thick puppies for three mins per side, I used two per side, got beautiful cross hatched lines by his methods and shoved it into the oven at 250, as I said for almost 10 mins. I let it rest for 10 mins. too, outside the oven. It came out barely pink in the middle...just a hint of it and boy was it tender and juicy. Hope this helps some of you. Enjoy the summer! I really enjoy Alton. I'd like his shows if he didn't have a truck load of personality. Bye. Ingrid (smiles)
06/26/2004 at 10:28am
User: Anonymous User Rating:
PORK IS GOOD
06/25/2004 at 08:47pm
User: DOMINGO from PHARR, TX User Rating:
These were the best tasting, easiest to prepare chops I have made yet. Can't wait for more recipes like these.
Delicious!
06/23/2004 at 10:46am
User: DJ from St Pete, FL User Rating:
We made this for the first time on Father's Day and it was absolutely wonderful. The chops were incredibly tender.
Briner's unite!
06/13/2004 at 07:30pm
User: ERIC from Danbury, CT User Rating:
I tried this one Sunday and my fammily now requests I use only this recipe, stuffed or not.
Best tasting pork chop I've ever had
06/12/2004 at 10:35am
User: DAN from Arlington, TX User Rating:
Only had time to brine the pork chop for 45 mins, but it was still very juicy and flavorful.
To much of a good thing.
06/11/2004 at 01:33am
User: JANICE from Evansville, IN User Rating:
I thought it was very good. Too salty though. I like the vinegar marinade and the fact that it kinda helped cook the meat was great. Our chops were to thick. haha will make again.
06/01/2004 at 11:34pm
User: JESSICA from Glasgow, KY User Rating:
brine a bit too salty
05/31/2004 at 09:38pm
User: DARYL from Marietta, GA User Rating:
Used the brining method (not the stuffing) on 2 inch think chops. the chops were very moist but a bit too salty. I used reqular salt and not kosher as the recipe did not say. Next time I will use kosher.
Awesome
05/26/2004 at 12:32pm
User: LIBBY from Franklin, IN User Rating:
The best pork chops I have ever had.
Great Flavor - Delicious
05/23/2004 at 05:24pm
User: Anonymous User Rating:
This was a fantastic recipe that really delivered the flavor! Also, it was not overly complicated to prepare. I had to ask my butcher for 1 1/2 inch chops and I made extra and froze them for later.
DAM GOOD EATS
05/22/2004 at 09:33am
User: Anonymous User Rating:
EASY AND GOOD
Variation
05/19/2004 at 06:34pm
User: JARROD from Oklahoma City, OK User Rating:
I did not have all the ingredients, but was able to modify the stuffing slightly. They were some of the best grilled chops I have had. Instead of cornbread crumbs I use sourdough, and in place of cherries I used dryed cranberries.
Needs modifications
05/19/2004 at 08:33am
User: JEN from Bellevue, NE User Rating:
In my opinion, 2 hours was NOT long enough in the brine. Also, my chops took a lot longer to cook than 12 minutes. Maybe my grill is colder at Med/High than I thought. I'll give it another shot though.
great
05/16/2004 at 11:02pm
User: KIMBERLY from Cheney, WA User Rating:
I loved the brine, except that I couldn't get all of the salt to disolve. But all in all it gave the pork a very nice flavor. I think I'll brine my pork everytime!