Stuffed pork chops

srxgpx

Newbie

Original poster

Jul 7, 2012

6

10

southern Minnesota

• Aug 27, 2014

• #1

Quick question on stuffed pork chops. I found the brine and rub I like, and I have a good recipe for stuffing at thanksgiving time so I figured why not try putting the two together. My question is, do I cook the stuffing before I put it in the chops? Smoking the chops usually takes around 1.5 hours at 225. The stuffing calls to bake for 2 hours at 400. I don't want it to be uncooked and I also don't want it to be dried out.

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• Aug 27, 2014

• #2

I would cook the stuffing most of the way and go from there.

 

knifebld

Smoking Fanatic

Mar 10, 2014

890

195

Valleyfield, Quebec

• Aug 27, 2014

• #3

For sure cook the stuffing a little first! :)

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Aug 28, 2014

• #4

I agree with cooking the stuffing first. 

Scott

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• Aug 28, 2014

• #5

srxgpx said:

Quick question on stuffed pork chops. I found the brine and rub I like, and I have a good recipe for stuffing at thanksgiving time so I figured why not try putting the two together. My question is, do I cook the stuffing before I put it in the chops? Smoking the chops usually takes around 1.5 hours at 225. The stuffing calls to bake for 2 hours at 400. I don't want it to be uncooked and I also don't want it to be dried out.

Click to expand...

Actually, not thinking this through in my first reply.

The stuffing needs to be cooked to internal temp as it will be inside raw pork, so what you need to do here is stuff the chops and cook til the center of the stuffing is 145 (safe serving temp for pork).  Once that raw juice touches the stuffing, the stuffing will become a sponge for the juices.  Pre cooked or not, that stuffing needs to hit 145 after its in the pork.

 

srxgpx

Newbie

Original poster

Thread starter

Jul 7, 2012

6

10

southern Minnesota

• Aug 28, 2014

• #6

Thanks guys! I'll be sure to cook it first. I'll let every one know how they turn out and post some pics if I remember

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 28, 2014

• #7