Alton Brown Makes Stuffed Pork Chops | Worst Cooks in America

Alton prepares fruit stuffed seared pork chop and chipotle sweet potatoes. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34FaHAK Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Stuffed Pork Chop RECIPE COURTESY OF ALTON BROWN Total: 1 hr Active: 35 min Yield: 4 servings Ingredients 1 cup plus 2 teaspoons kosher salt 1 cup dark brown sugar 1 tablespoon whole black peppercorns 1 tablespoon ground mustard 2 cups apple cider vinegar 1 pound ice cubes 4 double-thick, bone-in loin pork chops (1- to 1 1/2-inches thick; about 12 ounces each) 1 1/2 cups cornbread crumbs 1/4 cup walnuts 1/4 cup dried cherries 2 tablespoons golden raisins 1 1/2 teaspoons freshly ground black pepper 2 teaspoons fresh sage 1/4 cup low-fat buttermilk Vegetable oil Directions Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes. Preheat the oven to 500 degrees F with the oven rack in the center of the oven. Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil. Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side. Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #StuffedPorkChop Alton Brown Makes Stuffed Pork Chops | Worst Cooks in America | Food Network https://youtu.be/UDke6DZQSVY