Brined Stuffed And Grilled Pork Chops Recipe

Name: Brined Stuffed And Grilled Pork Chops
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Kosher Salt; Sugar; Light Brown Sugar; Water; 4-6 bone-in pork chops (about 1.5 inches thick); 4 slices bacon; 1/2 cup chopped celery; 1/2 cup chopped onion; Garlic Cloves; 1 tablespoon fresh rosemary; Sage Leaf; Fresh Parsley Leaves; 2 cups crumbled cornbread (or sourdough bread); 1/2 cup dried cranberries; Chicken Broth; Salt & Freshly Ground Black Pepper

Juicy, tender, and bursting with flavor! These brined and grilled pork chops, inspired by the Neelys, are elevated with a savory herb and cranberry stuffing. Say goodbye to dry pork chops forever! This recipe uses a simple brine to lock in moisture, then a flavorful stuffing to create a truly unforgettable dish. Grill them for a smoky char, or bake them for an equally delicious result. Perfect for a weeknight dinner or a special occasion.

Prep Time 25 mins

Cook Time 40 mins

Calories 346.6 kcal

Protein 49g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brined Stuffed And Grilled Pork Chops

Kosher Salt
Sugar
Light Brown Sugar
Water
4-6 bone-in pork chops (about 1.5 inches thick)
4 slices bacon
1/2 cup chopped celery
1/2 cup chopped onion
Garlic Cloves
1 tablespoon fresh rosemary
Sage Leaf
Fresh Parsley Leaves
2 cups crumbled cornbread (or sourdough bread)
1/2 cup dried cranberries
Chicken Broth
Salt & Freshly Ground Black Pepper

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How to Make Brined Stuffed And Grilled Pork Chops

**Brine the Pork Chops:** In a 2-quart container, whisk together 1/2 cup kosher salt and 1/4 cup brown sugar in 2 quarts of cold water. Add 4-6 bone-in pork chops (about 1.5 inches thick), ensuring they're fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
**Prepare the Stuffing:** While the pork chops brine, cook 4 slices bacon in a large heavy skillet over medium heat until crispy. Remove bacon, reserving 2 tablespoons of bacon grease. Chop the bacon and set aside.
**Sauté Vegetables:** Add 1/2 cup chopped celery, 1/2 cup chopped onion, and 2 cloves minced garlic to the skillet. Sauté in the bacon grease until softened, about 5-7 minutes.
**Add Herbs:** Stir in 1 tablespoon fresh rosemary, 1 tablespoon fresh sage, and 1/4 cup chopped fresh parsley. Cook until fragrant, about 1 minute.
**Season Vegetables:** Season the vegetable mixture with salt and pepper to taste.
**Combine Stuffing Ingredients:** In a large bowl, combine 2 cups crumbled cornbread (or sourdough bread), 1/2 cup dried cranberries, and 1/2 cup chicken stock. Add the cooked vegetable mixture and chopped bacon, stirring until well combined.
**Preheat Grill/Oven:** Preheat your grill to medium-high heat (or oven to 400°F).
**Prepare Pork Chops:** Remove pork chops from brine and pat completely dry. Season generously with salt and pepper.
**Stuff the Chops:** Spoon about 1/2 cup of stuffing into the center of each pork chop. Use toothpicks to secure the stuffing.
**Grill or Bake:** Grill the pork chops for 5-7 minutes per side, or until the internal temperature reaches 145°F. Alternatively, bake in a preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F.
**Rest and Serve:** Remove from heat and let the pork chops rest for 5 minutes before serving. Enjoy!