Stuffed Grilled Pork Chops

Recipe courtesy of Alton Brown

Show: Good EatsEpisode: Chops

Rated: 4 stars out of 5Rate itRead users' reviews (114)

RECIPE
COMMENTS & REVIEWS(114)

Cook Time:
12 min
Level:
Intermediate
Yield:
4 servings

Times:

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

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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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Comments & Reviews

recipe Stuffed Grilled Pork Chops
ericka waukesha, WI 07-07-2009
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A favortie
Rated: 5 stars out of 5

This recipe is absolutely delicious!! Only thing I changed; I substituted walnuts for pistacios.
recipe Stuffed Grilled Pork Chops
Pamela Key Colony Beach, FL 05-29-2009
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Crazy good chops... Thanks, Alton!
Rated: 5 stars out of 5

I used boneless, 1.5" thick chops. I didn't stuff them. I used kosher salt and cut it back a little from the amount the... recipe called for, and I substituted dijon for the dry mustard. I only marinated the chops for 1 hour. Then I rinsed and dried them (VERY IMPORTANT!) and brushed them with oil and sprinkled them with cracked black pepper. Do not season them with additional salt! I cooked the chops over medium high flame for exactly six minutes per side, then let them rest under foil for five minutes after pulling them from the grill. I put a thin pat of butter on each one while they rested. That butter, combined with the juices the chops released while resting, made a yummy "jus" that I divided and poured over each plated chop. We could cut these chops with a butter knife, they were so tender! They were incredibly juicy and cooked to perfection -- just the barest hint of pink in the very center of each chop. Husband and son pronounced these the Best Grilled Chops Ever. I detected none of the strong vinegar taste or excessive saltiness that some of the other reviewers complained about. My guess is that they used table salt instead of kosher, or did not rinse the chops after brining, or they left them in the brine too long. That brine is like jet fuel... you absolutely must pay attention to the timing or those chops are history! Read more
recipe Stuffed Grilled Pork Chops
JULIE cleremont, FL 04-12-2009
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Different Kinds of Kosher Salt Make the Difference!
Rated: 5 stars out of 5

Finally made this recipe myself for Easter and actually stuffed the chops along with brining them....excellent! My husband... had been brining the chops, and I kept complaining that they were too salty/vinegary, didn't like it! This time, I tried making them myself. A couple of pointers: 1. Different kosher salts measure differently. If yours is a smaller crystal than the big crystal type that AB uses, cut back a couple of tablespoons. I also marinated for only about an hour, and they were DELICIOUS!. 2. I ended up using alot more buttermilk plus some milk for the stuffing, because I figured the stuffing had to at least hold together. Part of this may have been caused by increasing the cornbread to two cups, due to the fact that I had six chops instead of four. 3. I used pecans instead of walnuts, which tasted great with the pecans. The chops were boneless, but that didn't seem to affect the flavor or juiciness of the chops!Read more
recipe Stuffed Grilled Pork Chops
MICHAEL South Jordan, UT 04-09-2009
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Follow the Recipe
Rated: 5 stars out of 5

I use this brine recipe for any and all pork that I cook. If you read the recipe AB says 2 hours, if you don't pay attention... it can get too salty (but still tasty!). I use this on my pork shoulder for 3 to 4 hours before I rub it and smoke it, turns out sooo moist and juicy, everyone loves it.Read more
recipe Stuffed Grilled Pork Chops
Karen Santa Cruz, CA 01-12-2009
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Don't overbrine!
Rated: 5 stars out of 5

I tried this recipe for the 4th of July last year, and way over-brined because I had to go to work for 5 hours and wanted to... just grill the porkchops right up when I got home. That made them waaay to salty, but they still had great flavor. Tried again tonight, exact ingredients, except 1/3c buttermilk instead of 1/4c. I had to pan-sear them (5 min each side as another reviewer suggested) and put them in the oven (375ish), setting my meat thermometer to 160. (Too lazy to grill.) Tip: if you go the therm approach, set it to 155. The chops will coast the rest of the way. All in all, they turned out amazing. Just follow the recipe :)Read more
recipe Stuffed Grilled Pork Chops
Troy Pflugerville, TX 11-01-2008
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FANTASTIC!!
Rated: 5 stars out of 5

I have used this brine for all kinds of stuff, including a pork butt before smoking!! It is excellent. Also, If you don't... want to mess with the stuffing, just brine and grill!! I watched this episode and (if I remember correctly) Alton turned the chops every two minutes not three. Through expermintation and on my grill, I have found that 2 minutes and 15 seconds is perfect! Three minutes IS DEFINATELY TOO LONG. This is simple and great!! I like to serve with some creamy basic mashed potatoes and garlic sauteed fresh spinach . . . Read more