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Brine chops 8 - 24 hours before cooking using recipe #318423.
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Fire up the grill and then make the stuffing.
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Dump the cornbread into a bowl and set aside.
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Grab a skillet and melt the butter in it over meduim-high heat.
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Toss in the onions and peppers and season with salt and pepper.
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Cook til soft, then toss in the garlic and cook for 1 minute more.
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Strip the casing off the sausage and crumble it into the skillet.
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Cook til it loses its pink color, chopping and stirring constantly to break up the pieces.
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Scrape it all into the corn bread.
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Mix in the parsley, pecorino romano cheese, and eggs and season it all with thyme, 1 tsp salt and 1 tsp pepper.
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Take the chops out of the brine and dry them off.
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Push 2 large pinches of stuffing into the pocket of each chop.
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Really stuff it in there tightly, filling it nice and full.
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Brush the chops with olive oil and season both sides with pepper.
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See how the grill's doing.
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Pile the coals to one side.
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Sear the chops directly over the coals, 3 to 4 minutes per side.
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Be careful not to overcook them at this point, because it will make them curl up.
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Slide the chops to the other side of the grill, away from the coals.
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Cover the grill and adjust the heat so that it's about 350 degrees inside.
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Cook the chops for 45 to 50 minutes.
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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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When it reads 145 degrees, bast the chops with the Mutha Sauce, or your favorite bbq sauce.
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Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 degrees.
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Pull those plump babies off the grill and eat em' up without delay.
