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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Grilled Pork Chops Recipe

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This recipe for Stuffed Grilled Pork Chops is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 double thick bone-in loin end pork chops
1 C. salt
1 C. brown sugar
1 Tbs. black peppercorns
1 Tbs. mustard powder
2 C. cider vinegar, heated
1 lb. ice cubes
1 1/2 C. cornbread, crumbled
2 Tbs. golden raisins
1/4 C. walnuts, roughly chopped
1/4 C. dried cherries, halved
1/4 C. buttermilk
1/2 tsp. ground pepper
2 tsp. fresh sage, thinly sliced
1/2 tsp. kosher salt
Directions:
Directions:
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5-10 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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