GRILLED STUFFED PORK CHOPS
Steps:
- 1. Place the mustard seeds in a medium stock put over medium-low heat. Toast for 2 minutes or until they start to pop. Remove from heat. 2. Add 4 quarts water to the pot and stir in the salt, maple syrup and bourbon. Add the crushed rosemary sprigs and place the pot over high heat. Once the brine comes to a boil, remove from heat and allow to steep until it cools to room temperature. 3. Place the chops into two gallon-size sealable bags and divide brine between bags. Let air out of bag and refrigerate overnight. 4. Heat oven to 325. Cut off the end of the garlic head, exposing the tops of the cloves. Drizzle the cut top with olive oil and season lightly with salt and pepper. Wrap the head in foil and place in the oven for 1 hour to roast. After an hour, remove the head and allow to cool before removing the foil. Squeeze from bulb and set aside. 5. While garlic is roasing, place the bacon in a large skillet over medium heat. Cook bacon until all fat is rendered and bacon starts to crisp. Remove from heat to a paper towel lined plate and allow to cool. 6. Reheat the bacon fat in the pan over medium heat. Stir in the spinach bunches and wilt. Then chop and set aside. 7. Place the goat cheese in medium bowl. Add spinach, roasted garlic cloves, bacon, thyme, and half the tsp rosemary. Season with black pepper and refrigerate. 8. Remove the chops from the brine and with a boning knife, slice a pocket (no more than 2 inches wide) into the side of the chop. Leave a half inch border around the outside. Stuff each chop and close pockets with a toothpick or two. 9. Heat grill to medium and oil rack. Grill for 6-7 minutes each side.
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