STUFFED GRILLED PORK CHOPS
Steps:
- 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 to 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.
BRINED, STUFFED AND GRILLED PORK CHOPS
I have recently started brining for all types of meats. It really does keep the meat juicy and tender, no more dried out meats for me. This may seem like a lot of ingredients, but it comes together quickly and easily and is well worth the effort! I have also used sourdough bread in place of the cornbread with equally good results. If you do not have access to the grill, these can be browned, then finished in the oven to an internal temp of 145 degrees. This is adapted from The Neelys on The Food Network. Prep time does not include brining time.
Provided by Scoutie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
- In a large heavy saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
- In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
- Preheat grill to medium-high heat.
- Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.
Nutrition Facts : Calories 346.6, Fat 19.6, SaturatedFat 6.7, Cholesterol 82.8, Sodium 14432.6, Carbohydrate 16.8, Fiber 1, Sugar 14.2, Protein 24.9
CIDER BRINED GRILLED STUFFED PORK CHOPS
Steps:
- For the brine:
- Combine all ingredients in a large container with a tight fitting lid.
- Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
- For the reduction:
- Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup.
- For the stuffing:
- Combine all the ingredients in a large bowl.
- Preheat grill to high.
- Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
- In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
BEER-BRINED GRILLED PORK CHOPS
Categories Beer Fourth of July Pork Chop Summer Brine Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
- Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
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- To make the brine I mixed the salt, brown sugar, ground mustard, and pepper into a decent sized plastic bowl. I then microwaved 1 cup of apple cider vinegar and poured it over the dry ingredients and gave them a nice mix to dissolve everything. Then I tossed in the ice cubes so I wouldn’t be cooking my pork chops in boiling brine. Finally the pork chops went into the brine and the whole thing went into the fridge for 2 hours (no more than 2 hours or you’ll have a salty mess).
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- Rinse pork chops under cold water to remove excess salty brine. Pat dry with paper towel and season lightly
- Grill pork chops to an internal temperature of 145 degrees F. Let rest for 5 minutes before serving.
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