Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing
Courtesy of National Pork Board 6 Servings • 30 Min. Cook Time • 3 Hr. Chill Time| Ingredients |
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| 6 bone-in ribeye (rib) pork chops, about 12-oz. each (double-thick) |
| 2 c. apple cider vinegar |
| 1 c. light brown sugar, packed |
| 1/2 c. sea salt |
| 1 Tbsp. dry mustard |
| 1 Tbsp. black peppercorns |
| 1/2 gallon ice water |
| 2 Tbsp. unsalted butter |
| 1 lb. smoked Spanish chorizo, diced |
| 2 medium celery, finely chopped |
| 1/3 c. dates, pitted and finely chopped |
| 2 Tbsp. shallot, finely chopped |
| 1 Tbsp. fresh parsley, minced |
| 2 tsp. fresh sage, minced |
| 1/2 tsp. smoked paprika |
| 1 c. (4 ounces) Manchego cheese, or sharp Cheddar cheese, shredded |
| to taste sea salt and pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400ºF. 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 145ºF, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes. Remove toothpicks and serve.
* In the U.S., stuffed pork chops usually have a breadcrumb filling. This Spanish treatment calls for a unique and flavorful stuffing of spicy chorizo, sweet dates, and Manchego cheese, a sharp cheese from the La Mancha region of Spain. Alternatively use local, affordable cheddar if Manchego is unavailable.
* Recipe courtesy of Grand Champion of the popular cooking competition, "Chopped" and recent winner of "Iron Chef America," Chef Madison Cowan on behalf of the National Pork Board
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 750; Total Fat: 46g; Saturated Fat: 19g; Cholesterol: 215mg; Total Carbs: 18g; Fiber: 2g; Protein: 63g; Sodium: 1820mg;