- 4 porterhouse (bone-in loin) pork chops (14-ounce, 1 1/4-inches thick)
- 8 ounces ham steak (boneless)
- 1 green bell pepper
- 6 ounces pepper jack (sliced, diced)
- kosher salt
- black pepper
- canola oil (for brushing)
- 1/3 cup kosher salt
- 3 tablespoons light brown sugar (packed)
- 1 tablespoon black peppercorns
- 2 cloves garlic (smashed under a knife and peeled)
- 6 cups water (iced)
- 1/3 cup honey
- 1/4 cup dijon mustard
- To make brine, whisk ingredients well to dissolve salt. Put pork chops in deep nonreactive bowl or jumbo (2-gallon) resealable plastic bag, and pour in brine. Refrigerate for 1 hour.
- Meanwhile, preheat outdoor grill to high. Put green pepper on grill, cover, and grill, turning occasionally, until charred all over, about 12 minutes. Transfer to heatproof bowl and cover with plastic wrap. Let stand for 5 minutes. Uncover and cool slightly. Peel, core, seed, and finely chop pepper. Add ham to grill and cook, flipping halfway through once, until seared with grill marks, about 3 minutes. Chop ham into 1/4-inch dice. Combine ham and pepper in mixing bowl and refrigerate to cool completely, about 10 minutes. Add cheese and season lightly with salt and pepper.
- To make the honey mustard sauce, stir ingredients together in a small bowl. Set aside at room temperature.
- Remove pork chops from brine. Rinse and pat dry with paper towels. Using a sharp, thin-bladed knife, starting at the center of the meaty part, cut a deep, 3-inch wide pocket into each chop, cutting to the rib bone. Keep the slit as small, but cut the pocket as deep as possible. Pack equal amounts of the stuffing into the pockets, brush the chops lightly with oil.
- Reheat grill with two heat zones, one high and one low. (For a charcoal grill, bank coals with majority of coals on one side, and scattered coals on the opposite side.) Place chops over high zone and cover. Cook, flipping halfway through grilling, until seared with grill marks, about 5 minutes. Move to low zone, cover, and cook until the meat an instant-read thermometer inserted in the center of meaty part of chop, near, but not touching a bone, reads 145ºF, 20 to 25 minutes. Let stand 5 minutes and serve.