Stuffed Pork Chops

A beautiful grilled, stuffed pork chop is on the menu for Father’s day.

Lindsey Joy Smith suggests this recipe.
Pork Chops
4 pork chops, extra thick (about 1”)
4 cups water
½ cup kosher salt
½ cup brown sugar
1 orange, sliced
1 lemon, sliced
1 sprig tyme
1 sprig of rosemary

Corn Bread Stuffing
1 1/2 cups cornbread
2 tablespoons raisins
1/4 cup chopped nuts
1/4 cup dried currents (or cranberries)
1/4 cup buttermilk
½ a granny smith apple, peeled and diced into tiny bits, or shredded
2 teaspoons fresh sage, thinly sliced
1 tablespoon of chopped green onions

Set chops aside. Boil the water and add to the rest of the ingredients in a heat proof bowl. Stir to dissolve the sugar and the salt. Let cool and then add the pork chops. Allow to brine for 2-3 hours.

Crumble the cornbread and combine all stuffing ingredients. Salt and pepper to taste.

Heat the grill to medium high. Remove the chops from the brine and rinse thoroughly (or they will taste ridiculously salty). Slice a pocket horizontally in the chops for the cornbread stuffing*. Fill the chops with the stuffing. Brush chops with olive oil.

Grill the chops for about 12 minutes total, 6 minutes on each side. To get fancy grill marks, turn the chops 45 degrees about 3 minutes into each side to achieve a diamond pattern

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