Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chops
Save Recipe Print
Total:
39 min
Prep:
15 min
Inactive:
12 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate
Total:
39 min
Prep:
15 min
Inactive:
12 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.

Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

Pairs well with Pinot Noir

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