Directions:
- In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine.
- Refrigerate for 2 hours.
- Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing.
- Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.91 Kcal (2633 kJ) | ||
| Calories from fat | 145.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.19g | 25% | |
|---|---|---|---|
| Cholesterol | 53.9mg | 18% | |
| Sodium | 7277.79mg | 303% | |
| Potassium | 416.21mg | 9% | |
| Total Carbs | 110.78g | 37% | |
| Sugars | 72.67g | 291% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 9.04g | 18% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 212.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 144.04 Kcal (603 kJ) | ||
| Calories from fat | 33.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 25% | |
|---|---|---|---|
| Cholesterol | 12.34mg | 18% | |
| Sodium | 1666.84mg | 303% | |
| Potassium | 95.32mg | 9% | |
| Total Carbs | 25.37g | 37% | |
| Sugars | 16.64g | 291% | |
| Dietary Fiber | 0.69g | 12% | |
| Protein | 2.07g | 18% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.7mg | 16% | |
| Calcium | 48.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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