Hi everyone! I had the opportunity to step things down a notch or two for a simple and easy meal today.
I don't recall stuffing pork chops before, and my wife had purchased some 2" thick center cut boneless chops awhile back which landed in the freezer. Yesterday when I was digging for smokin' goodies and ran accross them again, I had to grab 'em out to start a thaw. I'm not a big fan of stuffed meats due to the more stringent food safety guidelines, but the stuffed loins I've smoked are much more difficult to get through the danger zone than a chop with low & slow cooking, so I'm firing up the smoker for these today. I've smoked a ton of thin-cut chops, but I've never stuffed them. I guess it just goes to show how much there is on my to do list, and I smoke 2-3 times per week.
The 7 chops I'm holding hostage are 6.48lbs (pre-freeze/thaw), which averages 0.92lbs/ea. I'll use only what I have on hand without making a trip to the store. I don't like grocery store trips anyway, and just to grab a few things for a single meal just doesn't make sense to me...if I use what I have, I always end up with something we've not had before, which keeps my meals more interesting and unique.
Dry rub will be a variation of my cherry rub for pork (found in the Wiki) and the medditeranean blend I used on indirect loins on my weber kettle several months back.
Stuffing will consist of 2 parts chopped brocholli flowerettes, 1/2 part fine chopped banana peppers (for zest) and 3 parts small cubes of mozzarella cheese. The stuffing is seasoned with the same blend as the dry rub.
Dry rub & veggie/cheese seasoning ready to go:
Stuffing tossed together with season:
OOPS!!! Hit the submit button instead of preview...more to come!
Edited by forluvofsmoke - 2/12/11 at 4:00pm