Grilled Pork Chops With Chorizo, Dates And Manchego Stuffing - cooking recipe

Ingredients

6 double-thick bone-in pork chops, about 12 ounces each
2 cups apple cider vinegar
1 cup light brown sugar, packed
1/2 cup sea salt
1 tablespoon dry mustard
1 tablespoon black peppercorns
1/2 gallon ice water
Chorizio Stuffing
2 tablespoons unsalted butter
1 lb smoked spanish chorizo, diced
2 medium celery, finely chopped
1/3 cup dates, pitted and finely chopped
2 tablespoons shallots, finely chopped
1 tablespoon fresh parsley, minced
2 teaspoons fresh sage, minced
1/2 teaspoon smoked paprika
1 cup manchego cheese or 1 cup sharp cheddar cheese, shredded
to taste sea salt & fresh ground pepper

Preparation

Marinating Time: 3 hours.
To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer.
To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper.
Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.
Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400\u00b0F. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145\u00b0F, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes.
Remove toothpicks and serve.