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Old 05-13-2012, 07:39 PM   #1
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Grilled Stuff Pork Chops

Chops went in Mad Hunky’s Pork Brine for 24 hours. The aroma of the brine was so appetizing we knew it was going to be good:


Assembled the ingredients:


Opened a pocket, stuffed the chop, dried fruit and added some herbs:


Closed with a skewer:


Warm up the grill, fired up the sear burner and the chops went on. Four one minute flips and turns and moved to the low side until 145 internal degrees:


Pulled to rest under foil tent for 10 minutes:


Dinner was ready in the sunroom:


Plated:

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Old 05-13-2012, 07:41 PM   #2
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Of course there was dessert:
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Old 05-13-2012, 07:44 PM   #3
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Oh my my. I swear, I can smell them. YUM!!!
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Old 05-14-2012, 01:26 AM   #4
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Splendid job Sav, Mad Hunky's brine recipe please
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Old 05-14-2012, 11:39 AM   #5
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Beautiful! Can you share the recipe for the chops and stuffing?
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Old 05-14-2012, 11:42 AM   #6
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Wowser! Amazing pics Savannah!!! What a spread.

I've never seen chops thick enough to stuff here though, yours are soooo meaty!!
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Old 05-14-2012, 12:08 PM   #7
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Dude. Nice cross hatching.
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Old 05-14-2012, 03:28 PM   #8
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Quote:
Originally Posted by Gravy Queen View Post
Wowser! Amazing pics Savannah!!! What a spread.

I've never seen chops thick enough to stuff here though, yours are soooo meaty!!
Just an idea - you can buy a whole or half pork loin and cut chops as thick as you want

Beautiful dinner, Savannah!
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Old 05-14-2012, 03:31 PM   #9
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Quote:
Originally Posted by Bolas De Fraile View Post
Splendid job Sav, Mad Hunky's brine recipe please
Sorry, but this is a commercial product that I wanted to try. Here is the web site. Welcome to MadHunkyMeats.com. It is a little pricey IMO.

I do have my own pork brine recipe, Mohunken Pork Brine, that was picked up and published in American Grills if any one wants it.

Quote:
Originally Posted by Cerise View Post
Beautiful! Can you share the recipe for the chops and stuffing?
Not much of a recipe. Using what is showned in the picture, chop the dry fruit, cut a pocket and stuff, season, smear on some olive oil, sear for about 4 total minutes and move to low heat, pull at 145 degrees internal and rest for 10 minutes. This is a very simple cook and it will impress friends.


Thanks all for the interest.
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Old 05-15-2012, 03:46 AM   #10
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Sav fire away with the mohunken recipe please
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