Grilled Stuffed Pork Chops Get a Briny Upgrade
Give your next batch of pork chops a true gourmet-style treatment you can achieve at home with ease. The secret? You’re going to plan ahead by brining them overnight. Applying this simple step will elevate your pork chop experience from the boring to the sublime.
Toast the mustard seeds in a stock pot. Remove from heat.
Add four 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 one 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.