Stuffed Grilled Pork Chops from Alton Brown's Good Eats

READY IN: 42mins
Recipe by carolinajewel

Recipe courtesy of Alton Brown Show:Good Eats Episode:Chops This recipe is absolutely delicious. The best pork chops anyone in my family had ever had! I left out the walnuts and raisins and doubled the dried cherries and used dried poultry seasoning instead of the fresh sage.

Top Review by ChefWantABe

OMG!!! I cant believe no one has written a review for these yet! I made this a long while ago and realized I hadn't reviewd it either.Shame on me.Well better late then never! These are the ONLY stuffed chops I make.Alton Brown is my favorite show host on all of Food Network.A few alterations make it my own....I don't use raisins as I don't like them,used crasins instead.They add a sweet-tart complexity that pairs well w/ the vinegar in the brine.I also leave out the nuts but I saute 1/2 ea chopped celery & onions as I feel every dressing needs these two aromatics!Additionaly,I use more seasonings then called for as we like our food really tasty!Don't add any's tempting but until one gets used to how a brine affects meat you will easily over salt your chops.Add other non-salt herbs if you want to amp up the flavor and you won't be disappointed! Also,don't over stuff your chops.I find that I burned them a bit outside while inside was not cooked.I sear them good and turn the heat down and let them cook low and slow...adding a bit of white wine to keep it moist if it is trying to burn.You must try these!

Ingredients Nutrition


  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.
  2. Refrigerate for 2 hours.
  3. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing.
  4. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture.
  5. 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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