I was reading the May "StoryQue" magazine and I thought Lavern Gingerich's ideas for grilled Seasoned Pork Chops looked good but thought it might be even better smoked (well, mostly smoked!) We bought a 10lb pork tenderloin and I cut the middle third out of it to get the biggest chops each about 1.5" thick.
The chops were butterflied, rubbed then sauced with Stubbs BBQ sauce inside and out. I took a piece of ham and a piece of capicola salami and double wrapped two pieces of swiss cheese, then stuffed the pork chops, toothpicked them closed, wrapped them in bacon, and sauced them again.
These went into the smoker at 245 for about an hour and a half until the internal temp reached 145.
I rested them on the upper rack of a warm grill for about 5 minutes then grilled them to crisp up the bacon.
Served them up with mac and cheese. Double wrapping the swiss cheese really kept the cheese inside the pork chop where it belonged! Great idea from Lavern!
The chops were butterflied, rubbed then sauced with Stubbs BBQ sauce inside and out. I took a piece of ham and a piece of capicola salami and double wrapped two pieces of swiss cheese, then stuffed the pork chops, toothpicked them closed, wrapped them in bacon, and sauced them again.
These went into the smoker at 245 for about an hour and a half until the internal temp reached 145.
I rested them on the upper rack of a warm grill for about 5 minutes then grilled them to crisp up the bacon.
Served them up with mac and cheese. Double wrapping the swiss cheese really kept the cheese inside the pork chop where it belonged! Great idea from Lavern!
