Stuffed Grilled Pork Chops
Stuffed Grilled Pork Chops
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 799
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 82
- Dietary Fiber
- 2
- Sugar
- 46
- Protein
- 48
- Cholesterol
- 165
- Sodium
- 1344
- Total: 39 min
- Prep: 15 min
- Inactive: 12 min
- Cook: 12 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 799
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 82
- Dietary Fiber
- 2
- Sugar
- 46
- Protein
- 48
- Cholesterol
- 165
- Sodium
- 1344
- Total: 39 min
- Prep: 15 min
- Inactive: 12 min
- Cook: 12 min
Ingredients
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
Directions
- 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.
- 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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