Orchid Crazy
10-30-2006, 06:28 AM
Anyone watch the Food Network? I do , waving hand wildly! Most times at night so I fall asleep with a growling tummy, anxious to try whatever I saw cooked. Hubby and I watched this the other night with Alton Brown and tried it yesterday. I don't normally like pork chops since they do try out terribly, especially on the grill. In the crockpot, they fall apart and don't resemble pork chops. We tried this, it was really tasty, chops were tender and moist almost like a steak consistancy. Fairly easy, and I will do again. Sounds like a lot, but it's really very simple.
Stuffed Grill Pork Chops
4 double thick bone in loin end chops
1 cup kosher salt
1 cup brown sugar
1 tbsp black peppercorns
1 tbsp mustard powder
2 cups cider vinegar, heated
1 lb ice cubes (4 cups)
1 1/2 cups crumbled cornbread
2 tbsp golden raisins
1/4 cup walnut, chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 tsp ground pepper
2 tsp fresh sage, thinly sliced
1/2 tsp kosher salt
Mix the salt, sugar, peppercorns and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 - 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingrediants and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes each side. Turn chops 45 degrees after 3 minute mark.
Now for the changes:
- I used 3/4 cup of salt - I wouldn't use anymore unless you dearly love salt. You could cut it to 2/3 with probably no problem.
- I didn't make cornbread so stuffed them with a mixture of small cubes of whole wheat bread with some bread crumbs and pepperidge farm stuffing mix that I smashed up. Added in some apple juice to moisten it all up on top of the milk that I used in place of the buttermilk I didn't have.
- I used regular raisins, craisins (dried cranberries), apples and walnuts.
- I used a tiny amount of italian seasoning in place of the sage.
- I threw out half the stuffing, I'd cut back next time but not on the cherries, cranberries much.
- We rubbed them with olive oil before cooking as he did on the show but it's not listed here. He said it was to reduce sticking and flair up. Next time I would mash a bitof garlic in the olive oil.
- I left the salt out of the stuffing and I just crammed it in the pocket with my finger.
- We cooked them on medium heat for about 4 minutes per side. On the show he did 3 minutes per side - not 6 per side. I used a meat thermometer in the stuffing to check the temp.
They were awesome. Even my kids scarfed them down!
Stuffed Grill Pork Chops
4 double thick bone in loin end chops
1 cup kosher salt
1 cup brown sugar
1 tbsp black peppercorns
1 tbsp mustard powder
2 cups cider vinegar, heated
1 lb ice cubes (4 cups)
1 1/2 cups crumbled cornbread
2 tbsp golden raisins
1/4 cup walnut, chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 tsp ground pepper
2 tsp fresh sage, thinly sliced
1/2 tsp kosher salt
Mix the salt, sugar, peppercorns and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 - 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingrediants and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes each side. Turn chops 45 degrees after 3 minute mark.
Now for the changes:
- I used 3/4 cup of salt - I wouldn't use anymore unless you dearly love salt. You could cut it to 2/3 with probably no problem.
- I didn't make cornbread so stuffed them with a mixture of small cubes of whole wheat bread with some bread crumbs and pepperidge farm stuffing mix that I smashed up. Added in some apple juice to moisten it all up on top of the milk that I used in place of the buttermilk I didn't have.
- I used regular raisins, craisins (dried cranberries), apples and walnuts.
- I used a tiny amount of italian seasoning in place of the sage.
- I threw out half the stuffing, I'd cut back next time but not on the cherries, cranberries much.
- We rubbed them with olive oil before cooking as he did on the show but it's not listed here. He said it was to reduce sticking and flair up. Next time I would mash a bitof garlic in the olive oil.
- I left the salt out of the stuffing and I just crammed it in the pocket with my finger.
- We cooked them on medium heat for about 4 minutes per side. On the show he did 3 minutes per side - not 6 per side. I used a meat thermometer in the stuffing to check the temp.
They were awesome. Even my kids scarfed them down!