Apple and Cranberry Stuffed Pork Chops

There isn't a more fall dinner like Apple and Cranberry Stuffed Pork Chops.  With hints of apple, spices and stuffing its hard not to find this recipe delicious.  I found a few recipes that had somethings I liked and other things I didn't.  So I came up with a compromise and combined them into a nice blend that worked out very well. 

Apple and Cranberry Stuffed Pork Chops

• 2 thick bone-in loin end pork chops
• 1/2 cup salt, regular
• 1 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon mustard powder
• 2 cups cider vinegar, HOT
• 1 pound ice cubes
• 1 cup breadcrumbs
• 2 tablespoons cranberries
• 1/4 cup walnuts, roughly chopped
• 1/2 cup Apple pieces, cut small
• 1/4 cup buttermilk
• 1/2 teaspoon ground pepper
• 2 teaspoons fresh sage, thinly sliced
• 1/2 teaspoon kosher salt

In a plastic ziplock bag put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes, add the chops and cover with the brine. Refrigerate for 2 hours.  Swirl around the meat in the bag every 30 min or so.

Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, 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 on each side. Turn each chop 45 degrees after 3 minutes to mark.

The key to stuffing the chops is to insert a sharp knife in the middle of the chop and cut at a diagonal, so you don't enlarge the hole anymore than you have to in order to get the stuffing inside.  I found that a 4 inch paring knife works great. 

You can also bake them in a 375 degree oven for about 20-30 min depending on how done you like them.

Enjoy

-Dan