Sweet Cornbread Stuffed Pork Chops
This is our “default” pork chop recipe. It starts with brining, which if you haven’t tried, you simply have to, right away. It’s a simple process, just requires a bit of extra time, mostly, but it makes all the difference. Brining takes plain, dry pork and turns it into the most juicy, flavorful chop you’ll ever taste. Just about every kind of pork we eat gets this same brining treatment. The sweet cornbread stuffing is just a bonus.
Alton Brown’s Stuffed Grilled Pork Chops
Adapted from Good Eats
- 4 double thick pork loin chops
- 1 cup kosher 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 rosemary, finely chopped
- 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 (or a ziploc bag with the corner cut off) that is not fitted with a tip. Pipe each chop full with cornbread mixture.
3. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.