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Stuffed Grilled Pork Chops Recipe

Stuffed Grilled Pork Chops

Alton Brown

Recipe courtesy of Alton Brown

Show: Good EatsEpisode: Chops

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (115)

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Average Rating:

Total Reviews: 115

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  • 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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  • on February 10, 2011

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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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  • on January 16, 2011

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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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  • on August 31, 2010

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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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  • on August 07, 2010

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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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  • on August 05, 2010

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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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  • on July 20, 2010

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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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  • on July 05, 2010

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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.

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  • on March 09, 2010

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    I've made this brine for pork chops twice, and each time the chops came out tasting like (as Alton likes to say 'The Dead Sea.' WAY too much salt, and I think the vinegar is a little too overpowering as well. This last time, the salt and sugar didn't fully dissolve (I whisked forever, even after shaking, and even still, it tasted like nothing but salt and vinegar. That being said, the chops were, naturally, moist as heck. Does it seem like maybe a few things can affect the taste of these chops? Like...1 How many pounds of pork chops are advised for this much brine? 2 Should the brine be boiled, as in Alton's fabulous turkey brine? 3 I'm almost tempted to drop back the amount of vinegar (and use rice vinegar instead of the stronger apple cider vinegar and add some kind of low-sodium broth/stock (chicken and/or vegetable...anyone done this? My microwave stunk for days after making this - I usually clean it out once per week (we don't use it that often, but even walking by it reeked of hot vinegar...4 I KNOW it's a brine, and brines need salt, but isn't 1 cup salt to only 2 cups vinegar a little excessive? He used 1 cup salt in 1 GALLON of vegetable broth for his turkey...I think this ratio is a little off...I'll be checking this recipe online for the next time I plan on brining pork chops to see if anyone responded...thanks! And again, the meat was just so MOIST!

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  • on February 18, 2010

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    I mixed the brine and added the port chops, smething came up that night and I didn't finish this recipe until the next day
    After cooking, we sat down to a wonderful looking meal, stuffed pork chops, brown rice and salad. Mmmm!

    That is until the first bite. "My this is salty" I was thinking. About that time, my wife politely tells me that it is just about 10,000 times too salty and that she will not be able to eat the pork chops and by the way, how much salt did I use? It turns out that it was not the added salt in the recipe, but leaving the pork chops in the marinade for over 24 hours. They had absorbed large amounts of the salt as well as the liquid

    Read the full account of my adventure at: http://adventuresinfood123.blogspot.com/

    -Kerry     Howell

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