Cherry, Walnut, and Cornbread Stuffed Pork Chops

Ingredients

Instructions

1. 1

   Brine pork chops in the refrigerator for 2 hours in 2 cups of cider vinegar, 1/4 cup each of kosher salt and sugar, one tablespoon of black peppercorns, and enough water to cover the chops.

2. 2

   Combine stuffing ingredients. Remove chops from brine and rinse and dry. Cut a horizontal pocket in each chop for stuffing. Put stuffing in a pastry bag (or ziplock bag and cut off corner).

3. 3

   Pipe each chop until full of cornbread mixture and seal with a toothpick. Coat each chop with olive oil and season with salt and pepper. Grill the chops for 6 minutes on each side either on a traditional grill or in a grill pan. Pork should be cooked to 135 degrees. Alternatively, melt three tablespoons of butter in a small skillet and brown chops on each side for 2 to 3 minutes. Remove from pan and pour off fat. Replace the chops into the pan and pour in stock and vinegar. Cover and cook through - 15 minutes.