Braden Family Cookbook
Chuck Braden
STUFFED GRILLED PORK
CHOPS Alton Brown
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
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.