Grilled Stuffed Pork Chops Get a Briny Upgrade
recipe

Grilled Stuffed Pork Chops Get a Briny Upgrade

5.0

These Grilled Stuffed Pork Chops are literally oozing with flavor. After brining overnight in salted water with bourbon and maple syrup, the center-cut boneless pork chops are stuffed with a garlic, baby spinach, feta cheese and bacon filling.

Give your next batch of pork chops a little gourmet-style. Brine and stuff. Then grill them hot and fast. T...

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Ingredients

Serves 8
For the Pork Chops
8
center-cut boneless pork chops
For the Brine
3
tablespoons mustard seeds
4
quarts water
1
cup coarse salt
1
cup maple syrup
1
cup bourbon whiskey
3
4-inch rosemary sprigs
For the Stuffing
1
large garlic bulb
1
teaspoon olive oil
 
salt to taste
 
ground black pepper to taste
6
slices bacon, cut into 1/4-inch pieces
10
ounces baby spinach, washed and trimmed
12
ounces feta cheese
1
teaspoon chopped thyme
1/2
teaspoon chopped Rosemary

Ingredient Tips

Pork Chops
Buy the thickest pork chops you can find (1¼ to 1½ inches thick).
Seasoning
Once you’re done brining, season your pork chops inside and out before stuffing them.

Directions

Prep: 25 Minutes, Cook: 1 Hour & 15 Minutes
1

Toast the mustard seeds in a stock pot. Remove from heat.

2

Add water, salt, syrup, whisky and rosemary to the pot. Bring to a boil. Then allow the mixture to cool to room temperature.

3

Submerge the pork chops in the brine. Cover and refrigerate overnight.

4

Preheat grill to 325°F. Cut off the end of the garlic bulb. Season it with oil, salt and pepper. Wrap it in foil and roast it for 1 hour. Cool and squeeze the garlic from the bulb.

5

In a medium-size skillet, cook the bacon over medium heat until crisp. Set aside. Pour off all but 1 tablespoon of bacon grease.

6

Stir in spinach in bunches. Remove spinach as soon as it wilts. Allow it to cool slightly; then press out any excess moisture. Chop into small pieces.

7

In a medium-size bowl, combine garlic, olive oil, pepper, bacon, spinach, cheese, thyme and rosemary. Refrigerate until needed.

8

Remove pork chops from the brine and pat dry. Season with salt and pepper.

9

Preheat grill to 400°F.

10

Using a sharp knife, slice a pocket into the thickest side of each chop. Spoon stuffing into each pocket. Secure pockets with a toothpick or two.

11

Grill the chops until the internal temperature reaches 145°F on an instant-read thermometer, about 6 to 7 minutes per side.

Hot Tip: Flip with a spatula to avoid accidentally squeezing the filling out of the chops.
12

Remove from grill and serve with a potato torte.

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