Photo: Stuffed Grilled Pork Chops Recipe
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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By GetWellKatelynn
Springfield, OR
on January 01, 2013
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This is a "can't go wrong" recipe. Just be careful to thoroughly rinse the chops for at least a full minute under running water, and whatever you do, DO NOT substitute regular table salt for the kosher salt.
By oo7snuffy
Bothell, WA
on May 29, 2012
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I've tried the brine recipe twice, both times on pork chops without the stuffing. I grilled them the first time, and they were excellent. The second time I smoked them with maple chips, and they were sublime. I assume that any cut of pork would benefit from this treatment, and I would be hard pressed to cook pork in future without brining it first. It's that good. I've also used Alton's recipe for brining and roasting a turkey, and have never found a superior method for preparing a turkey either. I recommend it highly.
By Chef Podiak
Littleton, CO
on January 24, 2012
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I have only attempted to brine pork chops one other time. They turned out so salty that I have been hesitant to attempt brining again. And after reading the reviews I thought it was yet again a 50/50 change of success. I followed the brine recipe (used about 3/4 cup kosher salt almost exactly but only had time to brine for about 1.5 hours. Rinsed the chops thoroughly and grilled. If you know your grill temperature and how long you would normally cook something follow your gut. These were the juciest and best pork chops I have ever made! Didnt taste salt at all (also didnt add extra salt when grilling, just pepper. This is an absolute must for pork chops in my opinion! They almost tasted like steak!
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