Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Apple Brined Pork Chops W/ Sausage and Cornbread Stuffing Recipe
    Lost? Site Map

    Apple Brined Pork Chops W/ Sausage and Cornbread Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    princessmommie's Note:

    A little bit of work, but well worth it! Use your favorite bbq sauce or try Mutha Sauce. From Dinosaur Bar B Q

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    chops

    Units: US | Metric

    Chops

    Mutha Sauce

    Stuffing

    Directions:

    1. 1
      Brine chops 8 - 24 hours before cooking using Apple Brine.
    2. 2
      Fire up the grill and then make the stuffing. Dump the cornbread into a bowl and set aside. Grab a skillet and melt the butter in it over meduim-high heat. Toss in the onions and peppers and season with salt and pepper. Cook til soft, then toss in the garlic and cook for 1 minute more. Strip the casing off the sausage and crumble it into the skillet. Cook til it loses its pink color, chopping and stirring constantly to break up the pieces. Scrape it all into the corn bread. Mix in the parsley, pecorino romano cheese, and eggs and season it all with thyme, 1 tsp salt and 1 tsp pepper.
    3. 3
      Take the chops out of the brine and dry them off. Push 2 large pinches of stuffing into the pocket of each chop. Really stuff it in there tightly, filling it nice and full. Brush the chops with olive oil and season both sides with pepper. See how the grill's doing. Pile the coals to one side. Sear the chops directly over the coals, 3 to 4 minutes per side. Be careful not to overcook them at this point, because it will make them curl up.
    4. 4
      Slide the chops to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's about 350 degrees inside. Cook the chops for 45 to 50 minutes. Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it. When it reads 145 degrees, bast the chops with the Mutha Sauce, or your favorite bbq sauce. Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 degrees.
    5. 5
      Pull those plump babies off the grill and eat em' up without delay.

    Browse Our Top Pork Loins Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Apple Brined Pork Chops W/ Sausage and Cornbread Stuffing

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 894.1
     
    Calories from Fat 422
    47%
    Total Fat 46.9 g
    72%
    Saturated Fat 18.6 g
    93%
    Cholesterol 412.9 mg
    137%
    Sodium 1484.7 mg
    61%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.8 g
    11%
    Protein 103.0 g
    206%

    The following items or measurements are not included:

    cornbread

    pecorino romano cheese

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites