| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 cup plus 2 teaspoons kosher salt
- 1 cup dark brown sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon ground mustard
- 2 cups apple cider vinegar
- 1 pound ice cubes
- 4 double-thick, bone-in loin pork chops (1- to 1 1/2-inches thick; about 12 ounces each)
- 1 1/2 cups cornbread crumbs
- 1/4 cup walnuts
- 1/4 cup dried cherries
- 2 tablespoons golden raisins
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons fresh sage
- 1/4 cup low-fat buttermilk
- Vegetable oil
Instructions
- Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
- Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
- Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
- Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
- Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
- Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 878 |
| Total Fat | 37 g |
| Saturated Fat | 8 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 46 g |
| Protein | 49 g |
| Cholesterol | 165 mg |
| Sodium | 1365 mg |
Reviews
Do not make this until you watch the video!! Awful directions…. My dinner ruined… Going back to my cookbook…
You have to watch the video because the recipe doesn’t tell you to heat the brine. Also, you are supposed to cut the slits BEFORE brining, not after like the recipe tells you. Both kinda key. Hoping it will be good!
Loved this one great flavor!!!!
You guys need to fix your metadata. This recipe came up on a search for kosher foods. Pork is NOT kosher. Please fix your SEO tags.
The chops were amazing! The only reason I did not give this recipe 5 stars is the cooking temps & times. A 600° skillet for 5 min on each side would have resulted in charred, inedible coals and the seasoning burnt off of my cast iron. Same with the 500° oven. I started it at 500° then dropped it to 375° once the chops were in. Just keep an eye on your meat thermometer.
Very tasty