| Level: | Intermediate |
| Total: | 39 min |
| Prep: | 15 min |
| Inactive: | 12 min |
| Cook: | 12 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 799 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 46 g |
| Protein | 48 g |
| Cholesterol | 165 mg |
| Sodium | 1344 mg |
Reviews
I’ve been making this for years as well. However, I think the recipe on the app has changed. The brown sugar is no longer included in the brine part of it. I know to do it from the years of making it but newbies remember to add that to the peppercorn, salt, ground mustard mixture.
I’ve been making these pork chops for my wife for Mother’s Day for 19 years straight and they are a hit every single time. They are sweet and savory and just have an amazing taste. This recipe has become a tradition for my family.
Pork carnitas
Can’t wait to try cook it!
Delicious! Our chops were already butterflied, so I made the stuffing a little less wet and stuffed and tied. We’ll definitely add this to the family rotation.
I used very thick pork chops for this one. Not even close to done grilling 6 minutes each side, I grilled until juices ran clear. I grilled with chops not directly over flames on medium-low heat with grill top cover down. Very good marinade but I will use 1/2 the salt in marinade next time. Stuffing very good.
I used very thick pork chops for this one. Not even close to done grilling 6 minutes each side, I grilled until juices ran clear. I grilled with chops not directly over flames on medium-low heat with grill top cover down. Very good marinade but I will use 1/2 the salt in marinade next time. Stuffing very good.
Great flavor. Easy to put together.
Alton does it again…
I honestly wish I could express to you how good these pork chops are, but I don’t think there’s a word fit to describe them. I had no idea a pork chop could taste that good!
I honestly wish I could express to you how good these pork chops are, but I don’t think there’s a word fit to describe them. I had no idea a pork chop could taste that good!
I always hate it when someone rates a recipe and then says they didn’t make it as posted. That said, I used my own pork sausage dressing (I had some leftover in my freezer from Easter) and it was too darn hot to go outside to grill, but I just got 4 1 inch thick boneless pork chops on sale for $3.85 and as far as I was concerned, they just had to be stuffed! I made Alton’s brine and after rinsing and stuffing, I seared them in a cast iron pan and finished them in the oven. My husband said these had the best flavor of any pork chops he’d ever had! They were moist, flavorful and tender and I will make them again! Thanks, Alton.