Stuffed Grilled Pork Chops

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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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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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i had some pork tenderloin chops. Brined them for 2 hours. Patted dry, oiled and grilled, 1.5 min on each turn. Awesome! Very moist.

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This recipe is absolutely delicious!! Only thing I changed; I substituted walnuts for pistacios.

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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!

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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!

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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.

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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 :

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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 . . .

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One of the best pork chop recipes I?ve come across. Te brine produced a wonderful flavor that balanced well with the stuffing. This one is worthy of company. Make sure you add enough ice to the brine to both cool the brine and dilute the salt content.