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Stuffed Grilled Pork Chops

APRIL 2011

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Stuffed Grilled Pork ChopsStuffed Grilled Pork Chops
Stuffed Grilled Pork ChopsStuffed Grilled Pork Chops

Recipe of the Month: April 2011

Stuffed Grilled Pork Chops

Serves 4

  • 4 Pork chops, 1 ½ inch thick
  • 1 Cup salt
  • 1 Cup brown sugar
  • 1 Tablespoon dry mustard
  • 2 Cups cider vinegar, heated
  • 2 Handfuls ice cubes


  • 1 ½ Cups cornbread, crumbled
  • 2 Tablespoons golden raisins
  • ¼ Cup walnuts, roughly chopped
  • ¼ Cup dried cherries, halved
  • ¼ Cup buttermilk
  • 2 Teaspoons fresh sage, thinly sliced
  • Salt and pepper, to taste


  • In a large bowl put the salt, sugar, mustard powder and hot vinegar. Mix well until sugar dissolves. Let the mixture rest for 10 minutes before adding the ice. When ice is almost melted and the pork chops and set in the refrigerator for one hour.
  • Remove the pork chops from the brine and rinse. Cut a pocket into the chops with a sharp knife. Combine the rest of the ingredients and stuff the chops using a piping bag or zip bag with the corner cut off.
  • Grill the stuffed chops over medium high heat for 3-4 minutes per side. Check for doneness and remove from the grill. Let them rest for 5-8 minutes before serving.
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