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    Father's Day: Stuffed Grilled Pork Chops


    Source of Recipe


    Alton Brown

    List of 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

    Recipe



    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.

 

 

 


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