Stuffed Grilled Pork Chops

Stuffed Grilled Pork Chops


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Dried cherries and golden raisins help to season these fabulous chops.

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  • 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

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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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