Recipe of the Week – 6/9/2010

Posted on June 10th, 2010 by host

Stuffed Grilled Pork Chops

Serves 4


  • 4 double thick loin end pork chops
  • 1 cup salt
  • 1 cup brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard powder
  • 2 cups cider vinegar, heated
    1 pound ice cubes
  • 1 1/2 cups cornbread, crumbled
  • 1/2 lb pork sausage (smoked if you like)
  • 1/4 cup pecans, roughly chopped
  • 1/4 cup cherries, halved (dried if you wish)
  • 1/4 cup buttermilk
  • 1/2 teaspoon ground pepper
  • 2 teaspoons fresh sage, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 egg


In a plastic container 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 and shake to melt most of the ice. Add pork loin chops and cover with brine. Refrigerate for 2 hours.

Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients in bowl; (you may wish to put into piping bag that is not fitted with a tip). Fill 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. If necessary, finish on cool side of grill or pit. Cook to internal temperature of 155 F.

Tomatoes with Olive Oil and Herbs


  • 3 ripe Southern grown tomatoes
  • 2 tablespoons minced fresh herbs (oregano, flat parsley, thyme, basil)
  • Extra virgin olive oil
  • Black pepper to taste


1.  Slice tomatoes crosswise and arrange on two small individual plates.

2.  Sprinkle with herbs and drizzle with olive oil.

3.  Add pepper and serve.

Recipes | June 10th, 2010