Grilled pork chops with cornbread-chorizo stuffing and poached cherries from The A.O.C. Cookbook (page 167) by Suzanne Goin

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Notes about this recipe

  • janeths on May 15, 2026

    Delicious

  • Smokeydoke on July 19, 2017

    I didn't follow the recipe closely, mainly because I was tight on time. I read other's comments about the brine, so I used my tried-and-true brine recipe of 2 cups water, 2 tsp salt, 2 tsp sugar. Pork loin(chops) came out fine but nothing spectacular. I didn't grill them either, pan-frying them, then baking them was good enough for us. Of course the show-stopper is the stuffing and the poached cherries. I made the cornbread two day earlier and it was really delicious. The poached cherries was WOW! Do not skip this step. The cherries were the best part of the dish and the perfect sauce for the boring pork. Overall, it was an easier recipe and I liked the results, it could be a repeater for a holiday meal. Photo included.

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