Cornbread Stuffed Pork Chops

brine:
1 cup each salt and brown sugar
tbsp black pepper corns
tbsp mustard powder
dissolve in 2 cups hot apple cider vinegar
2 cups water
add pork chops in fridge for 2 hours

stuffing:
1 1/2 cups cornbread, crumbled fine
1/4 cups dried cherries, halved
2 tbs golden raisins
1/4 cups walnuts
2 tbsp fresh sage, thinly sliced
1/2 tsp freshly ground pepper
1/2 tsp kosher salt
1/4 cup buttermilk
mix and insert into the chops... don't overfill

cooking:
Sear the chops on HIGH heat on a propane grill for 2 mins, quarter turn and sear for another 2 mins. Flip for 2 more mins, quarter turn and grill for another 2 mins. About 140 degrees should be about medium once it rests.

Move to high rack and turn heat down and cook for another 2 mins for well done pork.

Recipe from "Good Eats with Alton Brown" on the Food Network