Cider Brined Grilled Stuffed Pork Chops

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I only went as far as the brine recipe. I left the chops in overnight and then used them to make Smothered Pork Chops. The brine was great.

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Has anyone pointed out that the ingredient is apple cider ... NOT apple cider vinegar? From the sounds of it, a couple of folks may have used the wrong ingredient.
We tried this, made a few adjustments (we don't care for chipotle, and loved it.

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We sat down, exhausted and me, smelling of vinegar. We expectantly carved into our first bites ... and looked around. "Yea, it's good Mom," we all kept saying. But, the sour truth was that our meat tasted like vinegar, the reduction was in my pores, and the stuffing, though the apples, honey and chipotle blend seemed promising was like a shallow tool, all spice, no depth of flavor. The recipe had flaws. I know what you're thinking: this girl attacked every factor, but one ... the chef herself. You would have a case if I were the head chef; but I was not and you are wrong. The chef was my Mom, whose hands always smell like chopped onions; whose kitchen always smells like something so wonderful and you cannot pinpoint it, but hope there are leftovers; and whose tender salted butter potatoes, verdant green beans, fluffy, marshmallow-like rolls, and rich dark chocolate molten cake were delicious enough for us not to miss the meat. The verdict stands. The recipe was indeed guilty.

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I am a little bit confused. The ingredients of the recipe looked great; the reviews were excellent; and the time spent to make the dish constituted something special. But, my family and I, all eight hands invested at some point in this complicated concoction, were very disappointed. It was not the cut of pork; it was not that we were too impatient to brine properly (we brined with the best of them, almost 24 hours it was not that we did not try the icing to the cake (we tried the vinegar reduction, that was my job, and I am hoping it will help my skin because I endured that pungent steam bath for 15 minutes ... until it had completely evaporated it was! It was ... flaws in the recipe.

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I didn't have raw sugar for the brine so I used brown sugar and they came out with no discernible difference. I also added sweet onions and sage to the stuffing and skipped the chili powder. I also skipped the pecans because I ran out of time. I served the pork chops with Alton Brown's Brussels sprouts with apples and blue cheese. Wonderful!

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I made this with honeycrisp apples, scaled the chipotle back to about 3/4 and it was simply outstanding. Restaurant quality and super easy to make. The sweet hot flavor is incredible. My favorite pork chop recipe, hands down.

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You can use any cooking apple, Fuji, Golden Delicious, Gala, or a Granny Smith for a extra tart flavor.

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Fantastic Recipe. This was actually the first show that I ever watched on the Food Network, and now I'm hooked. These pork chops were delicious and full of flavor. I think I'll scale back the chipotle just a little bit next time, as they were just a tad hot for my personal taste. They were so tender, and the apples were a nice addition to the pork. I have used the brine alone on pork chops and grilled them when I was too short on time to do the apple stuffing. They still came out amazing. I would definitely recommend this recipe, and look forward to more recipes from Rowan. I like Bobby Flay, but he and his recipe stole the show on the episode I think.

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After making this recipe, I have to admit I will definetely try it again!! The chipotle used through the recipe is great, it's definetly a nice contrast with the apples and pork. The pecans are so delightful I could eat them by themselves everyday!! The only thing that didn't work out for me was the apple cider reduction. I reduced it as instructed until it was almost completley evaporated and it never became a syrup?? If u want a nice reduction to glaze on the chops when they are done cooking I suggest finding something to add to the apple cider such as: honey, sugar, etc. If you don't have a glaze to brush on the pork chops the pecans don't really stick, and to me it may be unnecessary,unless you stuff the pecans in the chops. I couldn't find the mesquite honey after shopping all over town, so I used regular honey and sprinkled in a smoked mesquite spice.

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Had to reduce my rating after 3 unsuccessful shops for mesquite honey and for any of those types of apples. Chef Rowan, you gots to give us alternatives for these ingredients!
BTW, pork chops brined in brown sugar and mustard also works great. Lots of alternatives for brine recipes are on-line. I cannot eat pork chops without a brine any longer. It spoiled me!