Stuffed Grilled Pork Chops

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I made the chops with a different filling. I had no cornbread and my mom didn't want to make any. I instead used a mix of rice, sauteed mushrooms and spinach, which was very good. I brined the chops just as it says in the recipe, and They turned out to be a family favorite. I will be making the filling in the recipe next time, but i am not a fan of fruit in my stuffing so i might leave that out.

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These were the most delicious, juicy, flavorful pork chops I've ever had. I was frustrated at first because the vinegar wouldn't dissolve the salt and sugar, and then wouldn't dissolve the ice (yes it was piping hot!, but in the end it was totally worth it.

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I learned my lesson with the brine on the crustacean nation episode; I learned to use only half the recommended salt; the flavor the brine infused into the meat was delicious; especially the apple cider vinegar; did not like the stuffing; I've since used the brine recipe on regular pork chops without the stuffing (half the salt of course and love it; I refuse to cook pork chops any other way

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My first time to make this and it was a huge hit! Don't skimp on the sage with dried! Use fresh sage-- it plays nicely with the sweetness of the cherries and raisins. And if you follow the recipe, the pork will not be too salty. Do not let the meat soak in the brine more than 2 hours. It is not a marinade... more than two hours will not make it better. For better grill marks, brush chops with oil before grilling.

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Excellent and not that hard. The soaking mixture stands alone, I use it often with different seasonings. A ziploc with a corner cut off works well for piping in the stuffing mixture, then it can be thrown away!

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I agree with the other reviews that the pork is way to salty after being in the brine. We threw over half of it away just because we couldn't choke it down.

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ive been using a recipe similar to this for years, but since watching the show i have been using this one and i love it

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Although I wasn't able to find chops on the bone, this recipe worked incredibly well with thick-cut, boneless pork chops. The brine makes all the difference in the world. The only thing that I modified was the way I created it. I tried this recipe once as written, but I noticed the salt and sugar didn't dissolve. Therefore, instead of pouring the hot vinegar on the other ingredients, I simply combined them all in a saucepan on the stove. Worked perfectly and I had what was probably the best pork chops of my life. Don't overcook!

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They didn't have a thick cut of the pork chops at the store, but I substituted veal instead. It was very moist and juicy and just tasty!!! : We found the stuffing to be too sweet for our taste, so I think I'll try omitting the fruits from the stuffing next time.

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After seeing this episode and reading the reviews, I decided to give it a try...and boy am I glad I did! For being a novice in the kitchen I'm always leery of new things, but these were great. I did take the advice of a few other reviews, and went with Kosher Salt (using only 2/3 of a cup instead of table salt, and I also used a half cup more of the cider vinegar based on some of the responses on the salt content of the chops...but other than those tweaks followed the recipe as I had it TiVo'd. These were some mean chops...and I think I've been roped into making dinner more frequently as a result.