Stuffed Grilled Pork Chops

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This was great and surprised all of our guests. Careful on the sage - otherwise, delicious!!!!!! Thumbs up and don't over cook.

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It was good but a little soggy.

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Be sure to check the pork package when you buy it... many markets are selling pork that is already brined... so when you add a salty mix to an already salty meat, beware! I reformulate the mixture without the salt, and it still comes out tasty and juicy.

(Same goes for self-basted turkey

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These are the best chops I've had. The brining does wonderful things for the meat and the stuffing is great. Dried cherries are a little hard to find so I substituted dried cranberries which worked well.

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I never thought I could make such an impressive dish

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I cannot tell you how much my husband
loved these chops. He told me to make
them at least once a week. I used
kosher salt, and brined them for only
one hour, then grilled them as suggested. I checked for internal temp
of 140 degrees and they were absolutely
perfect. Thank you Mr. Brown for continuing to teach an "old dog" new
tricks. Your shows are a "must see" for
me. I feel like I am taking culinary
classes every night at 7pm. Bravo to
you and the people who make sure your
show continues!!!

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This recipe was quick, easy and absolutely delicious. Great for having company without spending a lot of time in the kitchen!

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I've made this recipe twice so far. the second time I accidentally left the chops in the brine for about an hour too long and they were way too salty. Still delicious, though! I did use the stuffing. Since I couldn't find dried cherries the second time, I used dried apples. It was a wonderful alteration! I also substituted apple juice for part of the liquid in the brine.

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This recipe can be used for any thickness chop -- stuffed or not. The brine is delicious and versatile for almost any piece of pork. However, you definitely need to use kosher salt, or just us half the amount of table or pickling salt. Kosher salt is about 50% bigger by volume than table salt. Also, leaving the chops in the brine too long for their thickness is not a good thing. You need to experiment for your taste. Finally, I never get the stated amount of salt to dissolve in the vinegar. I think the recipe given is actually too much salt for that amount of liquid. So I use a bit less. As far as grill times and temps, Alton uses a super-hot propane grill in that episode. You need to adjust for your grill or oven accordingly. It's interesting that he gives times in that episode, because usually he is big on cooking to temperature. There's no reason you can't use a probe thermometer and cook them to about 145 (the target he used on the show.

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These are the best pork chops I've ever had. Brining them really makes the difference, but the stuffing really rounds out the flavor.

We tend to use extra thick chops, so they take longer to cook through, but this has become a staple in our dinner rotation.