Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
For the brine:
- 4 cups (950 ml) water, divided
- ¼ cup (60 ml) kosher salt
- 2 tablespoons (30 ml) sugar
- 8-10 peppercorns
- 2 bay leaves
- 4 double-bone pork chops, Frenched (meat trimmed back and bones cleaned)
For the stuffing:
- 4 strips bacon, chopped
- 1 small onion, small dice
- 1 celery rib, small dice
- 1 small carrot, small dice
- 1 pear, cored, small dice
- 1 cup (240 ml) beer
- ¼ cup (60 ml) dried cherries
- 1 cup (240 ml) aged cheddar
- 2 cups (470 ml) panko breadcrumbs
- Salt and pepper
For the Chops:
- Brined pork chops
- Stuffing
- Salt and pepper
- Oil, for the grill
Method:
For the Brine:
In a pan, combine half the water, salt, sugar, peppercorns, and bay leaves, bring to a simmer, stirring occasionally.
Remove the pot from the heat as soon as bubbles appear.
Add the other half of the water to the pot to speed cooling.
When cool, place the pork chops in a container and cover with the brine and refrigerate for at least 2 hours and for no longer than 1 day.
For the Stuffing:
In a skillet over medium heat, cook the bacon until rendered and crispy, then remove the bacon from the pan, reserving the fat.
Add the onion, celery, and carrot to the rendered fat and sauté 1-2 minutes, until soft.
Add pear and sauté for 2 minutes or until tender.
Deglaze the pan with beer, scraping up any stuck bits from the bottom. Bring to a boil and reduce completely.
Remove from the heat and cool completely.
In a bowl, mix the contents of the pan with the cherries, cheese, and breadcrumbs.
Season with salt and pepper.
Set aside and refrigerate if not using right away.
For the Chops:
Use a sharp knife to cut a large pocket into each of the brined pork chops, entering from the top, between the bones.
Stuff each pocket evenly with the chilled stuffing.
Preheat a grill to medium-high or 375 F (190 C).
Season the chops with salt and pepper.
Oil the grill, then grill the chops for a few minutes on each side, turning as needed, until finished or to an internal temperature of 145 F (60 C).
Rest 5-10 minutes and serve hot.