We all know the drill: Grab a package of store-bought pork chops, roll ‘em around in the handiest bag of shaker seasoning you can find, fry ‘em and serve. Not very exciting, huh?
We’ve enlisted the help of our Char-Broil® All-Star Chef, Christo Gonzalez, to give your next batch of pork chops a true gourmet-style treatment that you can achieve at home with ease!
The secret? You’re going to plan ahead by brining these babies overnight. That’s right – brine is not simply the domain of poultry or beef. Applying this simple step will elevate your pork chop experience from the boring to the sublime!
We’ve got a cool recipe below for Grilled Stuffed Pork Chops that will help you employ your new technique. But first, a few tips to bear in mind. First, make sure you buy the thickest pork chops you can find. Once you’re done brining, season the inside and out of your chop before you stuff it. Oh, and when seasoning, don’t over-salt your stuffing, since your pork chops will already be seasoned from the brine.
These grilled pork chops are full of juicy flavor from an overnight bath in a brine.
- 3 tablespoons mustard seeds
- 1 cup coarse salt, plus more for seasoning
- 1 cup maple syrup
- 1 cup bourbon whiskey
- 3 (4 inch) sprigs rosemary, lightly crushed
- 8 center-cut boneless pork chops, each 1 ¼ to 1 ½ inch thick
- 1 large head garlic
- 1 teaspoon olive oil
- Black pepper, freshly ground
- 6 ounces bacon (about 5 slices), cut into ¼-inch pieces
- 10 ounces baby spinach, washed and trimmed
- 12 ounces feta cheese
- 1 teaspoon thyme, chopped
- ½ teaspoon rosemary, chopped
- Toast the mustard seeds in a stock pot. Remove from heat.
- Add 4 quarts of water and other brine ingredients to the pot. Bring to a boil; then allow the mixture to cool to room temperature.
- Put the pork chops in the brine and refrigerate, covered, overnight.
- Preheat the oven to 325°F. Cut off the end of the garlic head. Season it with oil, salt and pepper. Roast it, wrapped in foil, for 1 hour. Cool and squeeze the garlic from the bulb.
- In a medium skillet over medium heat, cook the bacon until crisp. Set cooked bacon aside. Pour off all but 1 tablespoon of fat.
- Reheat the bacon fat over medium heat. Stir in the spinach in bunches. When just wilted, drain the spinach. Allow it to cool slightly and press out any excess moisture; then chop.
- Combine all the stuffing ingredients, adding black pepper to taste. Refrigerate until needed.
- Remove the pork chops from the brine and pat dry. Season with salt and pepper to taste.
- Slice a pocket into the side of each chop. Stuff each chop. Close the pockets with a toothpick or two.
- Heat a grill to medium. Grill the chops 6-7 minutes per side (150°F internal temperature for medium; 8 minutes for well done).
- Remove toothpicks before serving.