Grilled double bone pork chops

By Derek Dammann
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SERVES
4

Ingredients

Brine:

  • 4 cups (950 milliliters) water, divided
  • 1/4 cup (60 milliliters) kosher salt
  • 2 tablespoons (30 milliliters) sugar
  • 8-10 peppercorns
  • 2 bay leaves
  • 4 double bone Frenched pork chops

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 milliliters) beer
  • 1/4 cup (60 milliliters) dried cherries
  • 1 cup (240 milliliters) aged cheddar
  • 2 cups (470 milliliters) panko breadcrumbs
  • Salt and pepper

Chops:

  • Brined pork chops
  • Stuffing
  • Salt and pepper
  • Oil, for the grill

Directions

Brine:

  1. In a pan, combine half the water, salt, sugar, peppercorns, and bay leaves, bring to a simmer, stirring occasionally.
  2. Remove the pot from the heat as soon as bubbles appear.
  3. Add the other half of the water to the pot and allow the brining solution to cool to room temperature.
  4. Place the pork chops in a container and cover the chops with the cooled brine.
  5. Place the container in the refrigerator and brine for two-24 hours.
  6. Remove the pork chops from the brine, pat dry.

Stuffing:

  1. In a skillet over medium heat, cook the bacon until rendered and crispy, then remove the bacon from the pan, reserving the rendered fat. Add the onion, celery, and carrot to the rendered fat and sauté until soft. Add pear and sauté for two minutes or until tender. Deglaze pan with beer. In a bowl mix the sautéed bacon, onions, celery, carrots, and pear with cherries, cheese, and breadcrumbs. Season with salt and pepper. Set aside and chill.

Chops:

  1. Use a sharp knife to cut a large pocket into each of the brined pork chops, entering from the top, between the bones.
  2. Stuff each pocket evenly with the chilled stuffing.
  3. Preheat a grill to medium-high or 375 F (190 C).
  4. Season the chops with salt and pepper.
  5. 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).
  6. Rest five to ten minutes and serve hot.

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