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 salt..it'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!
- 4 double thick bone-in loin end pork chops
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard powder
- 2 cups cider vinegar, heated
- 1 lb ice cube
- 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
Directions See How It's Made
- 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.