Grilled stuffed pork cutlets

Ingredients:

• 4 double bone-in natural pork cutlets
• 1 tbsp. salt
• 1 cup brown sugar
• 1 tbsp. black peppercorns
• 1 tbsp mustard powder
• 2 tbsp. apple cider vinegar, warmed
• 450 g ice cubes
• 1.5 cups crumbled cornbread
• 2 tablespoons golden raisins
• 1/4 cup walnuts, coarsely chopped
• 1/4 cup dried cherries, halved
• 1/4 cup sour milk or kefir
• 0.5 tsp ground black pepper
• 2 tsp fresh sage, thinly sliced
• 0.5 tsp coarse salt

Preparation:

1. In a plastic container, combine salt, sugar, peppercorns, and mustard powder. Add hot vinegar and stir until completely dissolved. Let the brine sit for 5-10 minutes to release the flavor. Add ice cubes and shake to melt most of the ice. Add the bone-in pork chops to the brine and stir. Refrigerate for 2 hours.
2. Remove the patties from the container and rinse. Cut a horizontal pocket into the side of each patty. Combine the remaining ingredients and place in a pastry bag without a tip. Fill each patty with the cornbread filling. Grill the pork patties over medium heat for about 6 minutes per side. After 3 minutes of cooking, rotate each patty 45 degrees to create attractive grill marks.