Grilled Stuff Pork Chops Get a Briny Upgrade
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
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.
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 TipFlip with a spatula to avoid accidentally squeezing the filling out of the chops.
Remove from grill and serve with a potato torte .
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