How to make it

  • Pork Chops:
  • In a plastic container put the salt, sugar, peppercorns, apple cider vinegar and apple cider. Add pork chops and just enough water to cover them - stir to dissolve. Refrigerate for 2 hours.
  • Remove chops from container and pat dry with paper towels. Cut horizontal pockets in each pork chop for stuffing.
  • Combine stuffing ingredients and fill each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
  • Roasted Root Vegetables:
  • Preheat the oven to 400°f.
  • In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.
  • Arrange the root vegetables in a single layer on a baking sheet and dot with the butter. Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden.
  • To plate:
  • Place a mound of vegetables in center of plate, top with pork chop cut in half on a diagonal (I also squirted an apple cider reduction I had leftover from a catering gig, as shown in photo)

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes