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1
Brine chops 8 to 24 hours before cooking using the Apple-Brine recipe and instructions (page 98).
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2
Fire up the grill and then make the stuffing.
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3
Dump the crumbled corn bread into a bowl and set aside.
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4
Grab a skillet and melt the butter in it over medium-high heat.
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5
Toss in the onions and peppers and season with salt and pepper.
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6
Cook til soft, then toss in the garlic and cook for 1 minute more.
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7
Strip the casing off the sausage and crumble it into the skillet.
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8
Cook til it loses its pink color, chopping and stirring constantly to break up the pieces.
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9
Scrape it all into the corn bread.
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10
Mix in the parsley, Pecorino Romano, and eggs and season it all with thyme, 1 teaspoon salt, and 1 teaspoon pepper.
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11
Take the chops out of the brine and dry them off.
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12
Push 3 large pinches of stuffing into the pocket of each chop.
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13
Really stuff it in there tightly, filling it nice and full.
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14
Brush the chops with olive oil and season both sides with pepper.
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15
See how the grills doing.
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16
Pile the coals to one side.
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17
Sear the chops directly over the coals, 3 to 4 minutes per side.
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18
Be careful not to overcook them at this point, because it will make them curl up.
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19
Slide the chops to the other side of the grill, away from the coals.
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20
Cover the grill and adjust the heat so that its about 350 inside.
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21
Cook the chops for 45 to 50 minutes.
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22
Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it.
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23
When it reads 145, baste the chops with the Mutha Sauce.
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24
Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 (see Cookin Perfect Pork, page 95).
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25
Pull those plump babies off the grill and eat em up without delay.
