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Stuffed Pork Chops

post #1 of 10
Thread Starter 

I was as having coffee with Miss Linda at 5 AM today and she said "I know you're just champing at the bit to try out your new MES 30. so what are you cooking for supper?"  After a little thought, I decided on stuffed pork chops and cheese stuffed peppers.

Got the Long Green Peppers ready first. My choice would have been jalapenos, but Miss Linda doesn't do hot--anyway, I like Long Greens.  Mixed up some Herb and Garlic Cream Cheese, Old cheddar, and grated Parmesan, put a couple of large shrimp in mine, and heaped the peppers full of the cheese mixture.  Wrapped each pepper in bacon, and they were ready for the smoker.

 

 

 

Next I trimmed up the chops and butterflied them.  Coated each chop with lots of EVOO and a very generous coating of Jeff's Rub, inside and out.  They went into the fridge for a couple of hours while I prepared the stuffing mixture (recipe to follow).

 

After I got the MES heated up, I stuffed the chops and used half a box of toothpicks to hold everything in. Even after jamming every bit possible into the chops, I still had some stuffing mixture left over--it will be cooked up to go with something later.

 

 

 

Put the stuffed peppers in at 225 degrees with cherry smoke.  (since I had no cherry pellets, but did have cherry chips, I wisely decided to use the chip burner on the MES rather than the AMNPS---LOL)

 

After the peppers had been smoking for 1 hour, I bumped the temp to 240 and put the chops in.  I pulled the chops after 1 hour and 40 minutes at 145 degrees IT, and foiled both the chops and peppers for a 10 minute rest.

 

 

 

The chops and peppers were served up with jasmin rice and a mixed salad for Miss Linda and coleslaw for me.  The peppers still had a little crunch to them and the cheeses were nice and gooey.  The chops were (finally) juicy and,tender and, most importantly of all, downright delicious.

 

 

 

Peppers--1 hour at 225, 1 hour 40 mins at 240 

Pork chops--1 hour 40 mins at 240

Smoke--cherry (entire time)

 

 

Stuffing Mixture Recipe

2 apples cored and chopped (skin on)

1/2 cup raisins (soak in boiled water for 30 mins to plump up)

3/4 cup breadcrumbs

2 TBSP brown sugar

1/2 tsp each salt and pepper

1 tsp alspice

2 TBSP melted butter

2 TBSP chopped chives or onion

beef broth (just eyeball it--adds flavor and extra moisture to keep chops juicy)

 

Mix everything together and let sit for about 1/2 hour to allow flavors to blend

 

 

Both Miss Linda and I agree, we will definitely be making these again.

 

Thanks for looking

 

Gary

post #2 of 10
Nice smoke Gary, looks tasty !
post #3 of 10
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Nice smoke Gary, looks tasty !

Thanks Justin.  Always wanted a MES 30 and now that I have one, I don't know why I waited so long

 

Gary

post #4 of 10
Looks like a great smoke!icon14.gif
post #5 of 10
Great looking smoke Gary!

POINTS!
post #6 of 10

Gary that looks great Nice job I was going to do stuffed pork chops also this weekend from Jeffs news letter 

 

A full smoker is a happy smoker

 

DS
 

post #7 of 10

GH, Excellent smoke, your dinner looks scrumptious ! :points:

post #8 of 10
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

GH, Excellent smoke, your dinner looks scrumptious ! :points:

 

 

Quote:
Originally Posted by dirtsailor2003 View Post

Great looking smoke Gary!

POINTS!

Thanks guys.  I was real happy with this one.

 

Gary

post #9 of 10
Thread Starter 
Originally Posted by b-one View Post
Looks like a great smoke!icon14.gif

 

Quote:
Originally Posted by b-one View Post

Looks like a great smoke!icon14.gif

 

 

Quote:
Originally Posted by driedstick View Post
 

Gary that looks great Nice job I was going to do stuffed pork chops also this weekend from Jeffs news letter 

 

A full smoker is a happy smoker

 

DS
 

We really enjoyed the meal.  Miss Linda used to use this recipe and cook the chops in the oven.

 

Gary

post #10 of 10

Gary sorry I almost missed this one.Everything looks great.Thanks for sharing the recipe.

Richie

:points:

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