Sandra This juicy, tender Alton Brown Pork Chops is made with a molasses brine, savory cornbread stuffing, and ready in about 3 hours. The initial sear locks in flavor before the inside reaches the perfect temperature, ensuring every bite is moist rather tha dry and tough. I used to struggle with overcooked pork until I committed to this specific brining method.
The Secret To Getting It Right
I learned the hard way that skipping the brine is the number one reason pork chops turn into hockey pucks. Alton Brown’s heavy use of salt and sugar in the liquid changes the protein structure of the meat, allowing it to hold onto moisture even under high heat. If you try to rush this step or reduce the salt, you simply won’t get that signature restaurant-quality texture.
Another lesson came from the stuffing process; cutting the pocket requires patience and a very sharp knife to avoid piercing the other side. My first attempt resulted in stuffing leaking out into the grill, burning instantly, so now I make sure to cut a clean, horizontal slit just large enough for a spoon. Trust the process, especially the use of a thermometer, because guessing doneness with thick-cut chops is a recipe for disaster.
Alton Brown Pork Chops Ingredients
For the Brine:
- 1 cup kosher salt
- 1 cup dark brown sugar (packed)
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard powder
- 2 cups apple cider vinegar
- 1 pound ice cubes
For the Chops and Stuffing:
- 4 bone-in pork chops (loin-end, 1 to 1.5 inches thick)
- 1 1/2 cups cornbread crumbs
- 1/4 cup walnuts, roughly chopped
- 1/4 cup dried cherries, chopped
- 2 tablespoons golden raisins
- 2 teaspoons fresh sage, thinly sliced
- 1/4 cup low-fat buttermilk
- 1 tablespoon vegetable oil
- 1/2 teaspoon freshly ground black pepper
How To Make Alton Brown Pork Chops
- Make the Brine: Combine the kosher salt, brown sugar, peppercorns, mustard powder, and cider vinegar in a container. Heat the vinegar slightly if needed to help dissolve the salt and sugar, then let it sit for 10 minutes before stirring in the ice cubes to cool the mixture down rapidly.
- Brine the Meat: Submerge the pork chops completely in the cold brine mixture. Cover the container and refrigerate for exactly 2 hours; leaving them longer may make the meat too salty or cure it like ham.
- Prepare the Stuffing: While the meat brines, mix the crumbled cornbread, walnuts, dried cherries, raisins, sage, buttermilk, and remaining pepper in a small bowl until combined.
- Cut the Pockets: Remove the chops from the brine, rinse them thoroughly with cold water, and pat dry with paper towels. Using a sharp knife held parallel to the cutting board, carefully cut a 2-inch wide horizontal pocket into the thickest part of each chop, going as deep as possible without cutting through the other side.
- Stuff and Cook: Place about 1/4 cup of stuffing into each pocket and brush the outside of the chops with oil. Grill or sear in a hot cast-iron skillet for 4-5 minutes per side to develop a crust, then finish over lower heat (or in a 400°F oven) until an internal thermometer reads 140°F.
Recipe Tips
- Rinse Thoroughly: You must rinse the chops after brining to remove excess surface salt, or the exterior will be unpleasantly salty when seared.
- Use a Thermometer: Thick chops cook unevenly; pull them at 140°F and let them rest to reach the safe 145°F, preventing dry meat.
- Ice is Crucial: The ice cubes cool the brine instantly so you can add the raw meat immediately without cooking it slightly in hot vinegar.
- Cornbread Texture: Use day-old, slightly dry cornbread for the crumbs so they absorb the buttermilk and juices without turning to mush.
What To Serve With Stuffed Pork Chops
These chops are rich and sweet, so they pair perfectly with roasted Brussels sprouts or bitter greens to cut through the molasses flavor. A side of mashed sweet potatoes or a crisp apple fennel salad also complements the fruit notes in the stuffing.
How To Store
Store leftover chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven with a splash of broth to keep them moist, as microwaving tends to toughen the meat and ruin the texture.
FAQs
Can I use boneless pork chops?
You can, but reduce the cooking time significantly as they cook faster and dry out more easily. Bone-in chops are preferred because the bone insulates the meat and adds flavor.
Can I brine the chops longer than 2 hours?
It is not recommended to brine these for more than 2 hours because the high salt and vinegar concentration will start to cure the meat, giving it a ham-like texture.
Do I have to use a grill?
No, a heavy cast-iron skillet works perfectly. Sear the chops on the stovetop to get a crust, then transfer the entire pan to a preheated oven to finish cooking gently.
Nutrition
- Calories: 650 kcal
- Total Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 2400mg
- Total Carbohydrate: 45g
- Protein: 52g
Alton Brown Pork Chops Recipe
Description
Thick-cut bone-in pork chops brined in a cider-molasses solution and stuffed with a savory fruit-and-nut cornbread filling.
Ingredients
Instructions
- Dissolve salt and sugar in vinegar; add ice to cool.
- Brine chops for exactly 2 hours.
- Mix stuffing ingredients.
- Rinse chops well and pat dry.
- Cut pockets and stuff.
- Sear in oil for 4–5 mins per side.
- Finish in oven/low heat to 140°F.
- Rest 5 minutes.
Notes
- Rinsing the chops after brining is absolutely critical to remove the excess surface salt; failing to do this will result in an inedible, overly salty crust.
- The brine changes the protein structure of the pork, allowing it to retain moisture even when cooked to the USDA recommended temperature, preventing the dreaded “dry pork chop.”
- Cutting the pocket horizontally into the thickest part of the chop ensures the stuffing stays inside during cooking; avoid cutting all the way to the bone or edges.
