Ok, I'm finally caught up, and seem to have at least some access to a camera that doesn't also double as a phone...
These were supposed to be stuffed pork chops, but the chops were a little thin, so I just served the stuffing on the side, and it seemed to work out fine.
I modified this recipe from Alton Brown's pork chops.
Brined Pork Chops & Cranberry Corn Stuffing
4-6 Pork Chops
1/2 cup Salt
1/2 cup Brown Sugar
1 Tbsp Black Peppercorns
1 Tbsp Mustard Seeds, lightly crushed
1 Tbsp Cumin Seeds
1 Tbsp dried Thyme
shake of cayanne
1 cup Apple Cider Vinegar
1 cup cold water
1 lb ice cubes
4 cups crumbled corn bread
3/4 cup crumbled walnuts
1 6 oz. package of Dried Cranberries
3/4 cup Buttermilk
1/4 cup Chicken Stock
1 tsp Ground Pepper
1 tsp Salt
1-2 Tbsp thinly sliced Sage
In a small sauce pan heat the salt, brown sugar, spices, and cider vinegar until the salt is mostly dissolved. Allow mixture to sit for 10 min to develop flavor.
Add the ice cubes, water, and brine to a ziplock bag and shake until cold. Add the pork chops and let brine for at least 4 hours, or overnight.
For the stuffing, mix all the ingredients in a bowl, and then put in a greased 8x8 pan. Bake for 30 min at 350 F. Then turn the oven up to 450 F to brown the top of the stuffing an extra 10 min or so.
Grill the porkchops over on a grill, or in a grill pan being sure to oil the pan with a high heat oil if using the pan instead of the grill. Grill only until just done, and you have good markings. Mine only took about 4-6 minutes total per chop.