Stuffed Grilled Pork Chops

  • Level: Intermediate
  • Total: 39 min
  • Prep: 15 min
  • Inactive: 12 min
  • Cook: 12 min
  • Yield: 4 servings
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4 double thick bone-in loin end pork chops

1 cup salt

1 cup brown sugar

1 tablespoon black peppercorns

1 tablespoon mustard powder

2 cups cider vinegar, heated

1 pound ice cubes

1 1/2 cups cornbread, crumbled

2 tablespoons golden raisins

1/4 cup walnuts, roughly chopped

1/4 cup dried cherries, halved

1/4 cup buttermilk

1/2 teaspoon ground pepper

2 teaspoons fresh sage, thinly sliced

1/2 teaspoon kosher salt


  1. In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
  2. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
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