• 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

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.