Prep Time
15 min
Cook Time
12 min
Yields
4 servings
These delicious pork chops are stuffed with a mixture of crumbled cornbread, dried cherries, chopped walnuts and golden raisins.
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ingredients
4
double thick bone-in loin end pork chops
1
cup salt
1
cup brown sugar
1
Tbsp black peppercorns
1
Tbsp mustard powder
2
cups cider vinegar, heated
1
lb(s) ice cubes
1 ½
cups cornbread, crumbled
2
Tbsp golden raisins
¼
cup walnuts, roughly chopped
¼
cup dried cherries, halved
¼
cup buttermilk
½
tsp ground pepper
2
tsp fresh sage, thinly sliced
½
tsp kosher salt
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directions
Step 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.
Step 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.