Stuffed Grilled Pork Chops From Alton Brown'S Good Eats

• 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

1. 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.
2. Refrigerate for 2 hours.
3. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing.
4. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture.
5. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

pork chops, kosher salt, brown sugar, black peppercorns, mustard powder, cider vinegar, cornbread, golden raisins, walnuts, dried cherries, buttermilk, ground pepper, fresh sage, kosher salt

Taken from www.food.com/recipe/stuffed-grilled-pork-chops-from-alton-browns-good-eats-245552 (may not work)