Grilled Stuff Pork Chops Get a Briny Upgrade

25 mins
1 hrs 15 min

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. They’re so easy to make, you’re going to wonder why you waited so long to try them.


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).
Once you’re done brining, season your pork chops inside and out before stuffing them.


Step 1 Of 12
Toast the mustard seeds in a stock pot. Remove from heat.
Add water, salt, syrup, whisky and rosemary to the pot. Bring to a boil. Then allow the mixture to cool to room temperature.
Submerge the pork chops in the brine. Cover and refrigerate overnight.
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.
In a medium-size skillet, cook the bacon over medium heat until crisp. Set aside. Pour off all but 1 tablespoon of bacon grease.
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.
In a medium-size bowl, combine garlic, olive oil, pepper, bacon, spinach, cheese, thyme and rosemary. Refrigerate until needed.
Remove pork chops from the brine and pat dry. Season with salt and pepper.
Preheat grill to 400°F.
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.
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.
Remove from grill and serve with a potato torte .
Suggested for this recipe