Stuffed Grilled Pork Chops

Name: Stuffed Grilled Pork Chops
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 237 milliliters brown sugar; 59 milliliters buttermilk; 473 milliliters cider vinegar, heated; 355 milliliters cornbread, crumbled; 59 milliliters dried cherries, halved; 2 teaspoons fresh sage, thinly sliced; 2 Tbsps golden raisins; 1 teaspoons ground pepper; 454 grams ice cubes; 1 teaspoons kosher salt; 1 Tbsp mustard powder; 4 double thick bone-in loin end pork chops; 237 milliliters salt; 59 milliliters walnuts, roughly chopped

Stuffed Grilled Pork Chops takes roughly 39 minutes from beginning to end. One portion of this dish contains around 38g of protein, 24g of fat, and a total of 856 calories. For $4.31 per serving, you get a main course that serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have kosher salt, ground pepper, cornbread, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

In a plastic container put the salt, sugar, peppercorns, and mustard powder.

Ingredients you will need

Mustard Powder

Peppercorns

Sugar

Salt

Add the hot vinegar and swirl to dissolve.

Ingredients you will need

Vinegar

Let mixture sit for 5 to 10 minutes to develop flavor.

Add ice cubes and shake to melt most of the ice.

Ingredients you will need

Ice

Shake

Add chops and cover with brine. Refrigerate for 2 hours.

Ingredients you will need

Brine

Remove chops from container and rinse.

Cut horizontal pockets in each pork chop for stuffing.

Ingredients you will need

Pork Chops

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.

Ingredients you will need

Cornbread

Equipment you will use

Grill

Equipment

Grill

Ingredients

Servings:

1Tbsp

black peppercorns 237milliliters

brown sugar 59milliliters

buttermilk 473milliliters

cider vinegar, heated 355milliliters

cornbread, crumbled 59milliliters

dried cherries, halved 2teaspoons

fresh sage, thinly sliced 2Tbsps

golden raisins 1teaspoons

ground pepper 454grams

ice cubes 1teaspoons

kosher salt 1Tbsp

mustard powder 4

double thick bone-in loin end pork chops 237milliliters

salt 59milliliters

walnuts, roughly chopped

Recommended wine: Pinot Noir, Chardonnay, Riesling

Pork Chops on the menu? Try pairing with Pinot Noir, Chardonnay, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Poppy Monterey Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.