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

Stuffing

• 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

Preparation

• 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 zipp 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.