Ultimate Cherry-Infused Stuffed Pork Chops
Get ready to elevate your dinner game with these Ultimate Cherry-Infused Stuffed Pork Chops. Adapted from the renowned Alton Brown's Good Eats, this recipe honors the classic technique of brining while introducing a delightful stuffing of cornbread and sweetened dried cherries. Our version substitutes fresh sage with dried poultry seasoning, all while maintaining that juicy, tender bite that makes each chop a family favorite. The unique flavors, enhanced by the grill's smoky char, create a culinary experience that is both comforting and extraordinary. Perfect for family gatherings or special occasions, these chops are sure to impress!
N/A
Servings
550
Calories
15
Ingredients
Ingredients
double thick bone-in loin end pork chops
4 (basically trimmed, thoroughly cleaned)
kosher salt
1 cup (for brine)
brown sugar
1 cup (for brine)
black peppercorns
1 tablespoon (crushed)
mustard powder
1 tablespoon (for brine)
cider vinegar
2 cups (heated)
ice cubes
1 lb (for brine)
cornbread
1.5 cups (crumbled)
golden raisins
2 tablespoons
walnuts
1/4 cup (roughly chopped)
dried cherries
1/4 cup (halved)
buttermilk
1/4 cup
ground pepper
1/2 teaspoon
dried poultry seasoning
2 teaspoons
kosher salt
1/2 teaspoon
Instructions
1
In a large plastic container, combine the kosher salt, brown sugar, black peppercorns, and mustard powder. Pour in the heated cider vinegar and swirl the mixture to dissolve completely, allowing it to sit for 5 to 10 minutes to enrich the flavor.
2
To the brine, add the pound of ice cubes, shaking gently until most of the ice has melted. Carefully add the pork chops, ensuring they are fully submerged in the brine, and cover tightly.
3
Refrigerate the chops in the brine for 2 hours. Once done, remove them from the brine and rinse under cold water. Use a sharp knife to slice horizontal pockets into each chop for the stuffing.
4
In a mixing bowl, combine the crumbled cornbread, golden raisins, chopped walnuts, halved dried cherries, buttermilk, ground pepper, dried poultry seasoning, and kosher salt. Mix until well combined.
5
Transfer the stuffing mixture into a piping bag (without a tip). Carefully pipe the stuffing into the pockets of each pork chop, ensuring they are generously filled.
6
Preheat your grill to medium-high heat. Once heated, place the stuffed chops on the grill and cook for 6 minutes on one side. At the 3-minute mark, rotate the chops 45 degrees for attractive grill marks, then flip and repeat the process on the other side.
Nutrition Information
27.5g
Fat
35g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Cherry-Infused Stuffed Pork Chops recipe?
It is a dish adapted from Alton Brown's Good Eats featuring brined pork chops stuffed with cornbread and dried cherries.
Whose technique is this recipe adapted from?
The recipe is adapted from the renowned Alton Brown's Good Eats, specifically utilizing his brining technique.
How long should the pork chops be refrigerated in the brine?
The pork chops should be refrigerated in the brine for a total of 2 hours.
What are the key ingredients in the brine?
The brine consists of kosher salt, brown sugar, black peppercorns, mustard powder, cider vinegar, and ice cubes.
Why is cider vinegar used in the brine?
Heated cider vinegar is used to dissolve the salt and sugar and to enrich the overall flavor profile of the meat.
How is the brine cooled quickly?
One pound of ice cubes is added to the heated mixture and shaken gently until most of the ice has melted.
What type of pork chops are recommended for this recipe?
The recipe calls for 4 double thick bone-in loin end pork chops that are trimmed and cleaned.
Should the pork chops be rinsed after brining?
Yes, once removed from the brine, the chops should be rinsed under cold water before stuffing.
How do you create a space for the stuffing?
Use a sharp knife to slice horizontal pockets into each pork chop.
What ingredients make up the stuffing mixture?
The stuffing includes crumbled cornbread, golden raisins, chopped walnuts, dried cherries, buttermilk, ground pepper, poultry seasoning, and salt.
What type of cherries are used in this recipe?
The recipe utilizes 1/4 cup of dried cherries that have been halved.
What nuts are included in the stuffing?
The stuffing contains 1/4 cup of roughly chopped walnuts.
What liquid is used to bind the stuffing?
1/4 cup of buttermilk is added to the stuffing mixture to help bind the ingredients together.
What seasoning is used in the stuffing as a substitution?
Dried poultry seasoning is used in place of fresh sage in this version of the recipe.
How should the stuffing be inserted into the pork chops?
The stuffing should be transferred into a piping bag without a tip and piped into the pockets of the chops.
At what temperature should the grill be preheated?
The grill should be preheated to medium-high heat.
How long do the pork chops cook on each side?
The stuffed pork chops cook for 6 minutes on each side.
How do you achieve attractive grill marks?
Rotate the chops 45 degrees at the 3-minute mark of cooking on each side to create smoky char marks.
How many calories are in a serving?
There are 550 calories per serving of this dish.
How much protein is in each serving?
Each serving contains 45 grams of protein.
What is the fat content per serving?
There are 27.5 grams of fat per serving of the pork chops.
How many grams of carbohydrates are in the recipe?
Each serving contains 35 grams of carbohydrates.
What type of raisins are used in the stuffing?
The recipe calls for 2 tablespoons of golden raisins.
How many ingredients are required for this recipe in total?
The recipe requires 15 specific ingredients.
What is the preparation for the black peppercorns in the brine?
The black peppercorns should be crushed before being added to the brine mixture.
Is fresh sage required for the stuffing?
No, this version of the recipe substitutes fresh sage with dried poultry seasoning.
How much cornbread is needed for the stuffing?
You will need 1.5 cups of crumbled cornbread for the recipe.
Can the stuffing be piped with a specific tip?
The instructions recommend using a piping bag without a tip to fill the pork chop pockets.
What type of salt is used throughout the recipe?
Kosher salt is used both in the brine and for seasoning the stuffing mixture.
How long should the brine sit before adding ice?
The brine mixture should sit for 5 to 10 minutes after adding the heated vinegar to dissolve the solids and enrich the flavor.