Cider Brined Grilled Stuffed Pork Chops Recipe

Recipe provided by Rowan Finnegan

• Skill Level: Intermediate
• Servings: 3
• Total Time: 2 hours 45 minutes
• Preparation: 35 minutes
• Resting Time: 1 hour 15 minutes
• Cooking Time: 55 minutes

Ingredients

• 3 pork chops (bone-in or boneless), approximately 2 pounds total

Brine:

• 4 cups apple cider
• 2 cups oatmeal stout or another dark beer
• 1/2 cup kosher salt
• 1/2 cup raw sugar
• 1 tablespoon chipotle chili powder

Cider Reduction:

• 2 cups apple cider

Apple Stuffing:

• 1 1/2 apples (Pink Lady, Honey Crisp, or Cameo varieties), cored, sliced 1/4-inch thick, grilled about 1 minute per side, then diced
• 1 tablespoon mesquite honey
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cinnamon
• Red Chili Caramelized Pecans (see recipe below)

Red Chili Caramelized Pecans:

• 1/2 pound white cane sugar
• 1/4 cup water
• 1 pound whole pecans
• 1 tablespoon vanilla extract
• 1 teaspoon red chili powder

Instructions

1. For the brine:
   Combine all brine ingredients in a large container with a tight-fitting lid and mix thoroughly until dissolved.
2. Prepare the pork chops:
   With a sharp fillet knife, slice a 2-inch pocket into the side of each pork chop, avoiding the outer edges. Submerge the chops in the brine, seal, and refrigerate for 1 to 24 hours to infuse incredible flavor.
3. For the cider reduction:
   In a medium saucepan over medium heat, simmer the cider, skimming foam as it rises, until it reduces to a glossy 1/4 cup syrupperfect for glazing.
4. For the apple stuffing:
   Toss the grilled, diced apples in a bowl with mesquite honey, chipotle chili powder, and cinnamon for a sweet-spicy filling that elevates every bite.
5. Grill to perfection:
   Fire up your grill to high. Rinse and pat the brined chops dry, stuff generously with apple mixture, and grill about 10 minutes per side until juicy and charred. Rest 10 minutes on a platter, then brush with cider reduction and crown with chopped Red Chili Caramelized Pecans for a showstopping finish.

Red Chili Caramelized Pecans

Transform ordinary pecans into a fiery, addictive crunch that'll make this dish unforgettable.

1. In a heavy-bottomed pot, heat sugar and water to 275F on a candy thermometer. Stir in pecans to coat evenly as the magic begins.
2. As caramel forms, add vanilla extract and stir gently until golden and fully caramelizedpure temptation!
3. Spread onto a silpat or parchment-lined baking sheet to cool completely, then dust with red chili powder for that bold kick.

Caution: Hot sugar is dangerously hothandle with care to avoid burns and savor safely.

Discover the thrill of this guest-submitted gem from Rowan Finnegan, crafted for home cooks ready to impress. Dive in, grill up some magic, and taste the smoky-sweet symphony!