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.

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.

 Questions, Comments, Praise, Complaints?
Please send me an email at  drew@mykitchentable.net.