6 double-thick bone-in rib pork chops, about 12 ounces each
2 cups apple cider vinegar
1 cup light brown sugar, packed
1/2 cup sea salt
1 tablespoon dry mustard
1 tablespoon black peppercorns
1/2 gallon ice water

Chorizo Stuffing:

2 tablespoons unsalted butter
1 pound smoked Spanish chorizo, diced
2 medium celery, finely chopped
1/3 cup dates, pitted and finely chopped
2 tablespoons shallot, finely chopped
1 tablespoon fresh parsley, minced
2 teaspoons fresh sage, minced
1/2 teaspoon smoked paprika
1 cup (4 ounces) Manchego cheese, or sharp Cheddar cheese, shredded
sea salt and freshly ground black pepper, to taste

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).

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.

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 might not use all of the filling.

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.

Makes 6 servings

Submitted by: National Pork Board