Brined Stuffed and Grilled Pork Chops
Elevate your grilling game with these tender and flavor-packed Brined Stuffed and Grilled Pork Chops! This recipe takes juicy, bone-in pork chops to the next level by brining them in a savory solution of garlic, peppercorns, and bay leaves for maximum flavor and moisture. Each chop is then generously stuffed with a creamy, cheesy filling made from softened cream cheese, shredded spinach, and tangy sun-dried tomatoes. A quick sear on the grill locks in the juices while giving you that irresistible smoky char. Perfect for a backyard barbecue or a gourmet dinner at home, these stuffed pork chops are a show-stopping main course that pairs beautifully with roasted vegetables or buttery mashed potatoes. Designed to impress, this recipe ensures flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1.5 inches thick)
- 4 cups Water
- 0.25 cup Salt
- 2 tablespoons Brown sugar
- 2 pieces Garlic cloves (smashed)
- 1 teaspoon Black peppercorns
- 2 pieces Bay leaves
- 4 ounces Cream cheese (softened)
- 1 cup Shredded spinach (fresh)
- 0.5 cup Shredded mozzarella
- 0.25 cup Sun-dried tomatoes (finely chopped)
- 2 tablespoons Olive oil
- 1 teaspoon Salt (for seasoning)
- 1 teaspoon Black pepper (for seasoning)
Instructions
In a large bowl or container, combine the water, salt, brown sugar, smashed garlic, peppercorns, and bay leaves to create the brine. Stir until the salt and sugar dissolve.
Submerge the pork chops in the brine, ensuring they are completely covered. Cover the container and refrigerate for at least 2 hours or up to 6 hours to infuse the chops with flavor.
When ready to cook, remove the pork chops from the brine and rinse them under cold water. Pat dry with paper towels and set aside.
In a medium bowl, prepare the stuffing by mixing together the cream cheese, shredded spinach, mozzarella, and sun-dried tomatoes until well combined.
Using a sharp knife, make a horizontal pocket in each pork chop, being careful not to cut through the opposite side. Stuff each pocket with the prepared filling and secure the edges with toothpicks if necessary.
Brush each pork chop with olive oil and season both sides with salt and black pepper.
Preheat your grill to medium-high heat, around 375–400°F (190–200°C). Lightly oil the grates to prevent sticking.
Place the stuffed pork chops on the grill. Sear each side for 4–5 minutes to develop grill marks, then reduce the heat to medium and cook for another 6–8 minutes per side, or until the internal temperature reaches 145°F (63°C) in the thickest part.
Remove the pork chops from the grill and let them rest for 5 minutes to retain their juiciness.
Serve the stuffed and grilled pork chops hot, paired with your favorite side dishes like roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 31779 mg | 1382% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 31.8 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
