Stuffed Grilled Pork Chops

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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.

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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.

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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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Really great combination of flavors. Caution: rinse the chops very well before stuffing or use less salt. This was a big hit with my family.

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These pork chops were so good. I will definately be using this brine again. The stuffing was just ok and my family decided not worth the effort. I gave the recipe 5 stars because the meat was that good. Used kosher salt and set the timer to brine for exactly 2 hours. They came out perfectly. My 3 yr old loved it as well, always a plus! Will be making again, but without the stuffing.

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We ended up making some minor tweaks....we used boneless pork chops, marinated them in apple cider and used pecans instead of walnuts for the stuffing and grilled them on a charcoal grill. Absolutely amazing!

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I had to make this recipe twice to get it correct. One cup of salt was entirely too much. I now leave the recipe the same, but use a 1/2 C. of Kosher Salt instead and they always come out perfect. This is my family's favorite meal! Thank you Alton...we will be enjoying this one for years...with or without the stuffing.

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What a presentation this makes on a plate, let alone the outstanding taste of the stuffing. Never brined porkcops before, what flavor. KUDOS Mr. Brown!

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I followed the recipe exactly besides taking out some things I don't like! And I loved it! And I finished I was so proud of my self! And Know I can't wait to cook again so I can feel free and young again! Love it! Kisses!~

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I followed the instructions exactly, except I took the meat out of the marinade a few minutes early, and I ended up finishing them in the oven because they just weren't getting done (I may have had them cut too thick. They were tender, moist, and delicious. I thought the cider vinegar flavor would be overpowering (it does stink up the kitchen when heating in the microwave, but the chops were wonderful. My whole family loved it. I'll definitely use this brine again.