Stuffed Grilled Pork Chops From Alton Brown'S Good Eats - cooking recipe

Ingredients

4 double thick bone-in loin end pork chops
1 cup kosher salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 lb ice cube
1 1/2 cups cornbread, crumbled
2 tablespoons golden raisins
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage, thinly sliced
1/2 teaspoon kosher salt

Preparation

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 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, 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.