Grilled Stuff Pork Chops

[Savannahsmoker]

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:

[Savannahsmoker]

Of course there was dessert:

[Dawgluver]

Oh my my. I swear, I can smell them. YUM!!!

[Bolas De Fraile]

Splendid job Sav, Mad Hunky's brine recipe please

[Cerise]

Beautiful! Can you share the recipe for the chops and stuffing?

[Gravy Queen]

Wowser! Amazing pics Savannah!!! What a spread.

I've never seen chops thick enough to stuff here though, yours are soooo meaty!!

[MyCrummyApartment]

Dude. Nice cross hatching.

[GotGarlic]

Originally Posted by Gravy Queen

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!

[Savannahsmoker]

Originally Posted by Bolas De Fraile

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.

Originally Posted by Cerise

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.

[Bolas De Fraile]

Sav fire away with the mohunken recipe please

[Savannahsmoker]

Originally Posted by Bolas De Fraile

Sav fire away with the mohunken recipe please

Ok here ya go.

Savannahsmoker’s Mohunken Pork Brine

2 cups dark brown sugar
2 cups kosher salt
1/4 cup ground ginger
1/4 cup garlic powder
1/4 cup ground cumin
4 Tbsp. of ‘cracked’ black peppercorns
Combine the above in a bowl
Add the below ingredients in a large food grade container or bucket and stir in the ingredients above.
2 Gallons Water
1/2 cup apple cider vinegar
4 good-size ‘branches’ of fresh rosemary
2 Tbsp. of Worcestershire sauce
2 Tbsp. of Tabasco sauce
2 medium-size lemons chopped, squeezed and smashed to release all of their flavors
Simmer until spices are dissolved and refrigerate to a temperature below 40 degrees.
Submerged pork in the brine and refrigerate below 40 degrees for 24 hours.

BTW this is for two pork shoulder so adjust as necessary.
Hope y'all like it.

[Paymaster]

Great pix and awsome looking grub right there!

[Margi Cintrano]

Lovely ... Thanks for posting your photographs and sharing.

Ciao, Have nice wkend.
Margi Cintrano.

[Kayelle]

Just a spectacular post, Savannah !!

We all love a delicious picture story. I'd love to jump through the screen and chow down on that beautiful spread.

[Bolas De Fraile]

Sav that mohunken brine is fantastic on porkshoulder, thank you.

[Savannahsmoker]

Originally Posted by Bolas De Fraile

Sav that mohunken brine is fantastic on porkshoulder, thank you.

Thanks for the compliment and you are welcome.

[Richtee]

Sorry I'm late to this discussion...

Hi..Rich "The Mad Hunky" here... I wnted to address the "bit pricy" comment... actually, Sav you did not use the brine in the most efficient way. There is no need to "float" the meat in a pot... that's just wasting product.

Those 4 chops could have been done in only a pint of brine..about 2-3 tablespoons powder and a pint of water by using a gallon ziplock bag and "burping" the air out so the meat remains covered in the brine. That's all it will take to get the job done!

Glad you enjoyed the results...

If anyone has any q's...drop me a PM :{)

[Kylie1969]

That all looks fabulous S

[youngster]

yes looks delicious

[grandma25]

Sorry I hate pork, but i am sure it would be lovely if you did