You will need:
4 double thick bone-in loin end pork chops
Sugar and salt to cover
1 1/2 cups cornbread crumbled
2 tablespoons golden raisins
1/4 cup walnuts roughly chopped
1/4 cup dried cherries halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage thinly sliced
1/2 teaspoon kosher salt
Sprinkle all chops with enough salt and sugar to coat, put into zip top bags and into refrigerator overnight. Remove chops from bags and rinse.
Cut horizontal pockets in each pork chop for stuffing.
Combine rest of ingredients, and put into piping bag that is not fitted with a tip.
Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side.
Turn each chop 45 degrees after 3 minutes to mark.
Makes 4 servings