Stuffed Grilled Pork Chops

Total Time:
39 min
Prep:
15 min
Inactive:
12 min
Cook:
12 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 double thick bone-in loin end pork chops
  • 1 cup salt
  • 1 cup brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard powder
  • 2 cups cider vinegar, heated
  • 1 pound ice cubes
  • 1 1/2 cups cornbread, crumbled
  • 2 tablespoons golden raisins
  • 1/4 cup walnuts, roughly chopped
  • 1/4 cup dried cherries, halved
  • 1/4 cup buttermilk
  • 1/2 teaspoon ground pepper
  • 2 teaspoons fresh sage, thinly sliced
  • 1/2 teaspoon kosher salt
Directions

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.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

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    This recipe is featured in:

    Wine 101