Stuffed Grilled Pork Chops - Alton Brown
4 double thick bone-in loin end pork chops
1 1/2 cups cornbread, crumbled
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.
Notes: Pork was good but a bit on the salty side. Maybe shorten the brine time.
I used cranberries instead of cherries since that's what I had on hand. Also eliminated the walnuts as Denise doesn't like them. It was good enough to try again but maybe try a regular bread stuffing of some sort. Neither of us are big cornbread stuffing fans.
Comments, Praise, Complaints?