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

Sauteed Pork Chops Nicoise

Ingredients
1 teaspoon vegetable oil
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 teaspoons bottled minced garlic
3 tablespoons dry white wine
4 teaspoons chopped pitted niçoise olives
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Preparation
Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan; cook 3 1/2 minutes on each side or until browned. Remove pork from pan. Add garlic to pan; sauté 10 seconds. Add wine, olives, and tomatoes; cook 2 minutes. Return pork to pan; cook 1 minute. Sprinkle with parsley.

Yield
4 servings (serving size: 1 pork chop and about 1/4 cup sauce)

Robin Webb , Cooking Light, JANUARY 2004