How about a good smoked porkchop recipe?

Discussion in 'Pork' started by up in smoke, Aug 24, 2006.

  1. I was looking through the pork forum and didn’t really find anything other than cook them til their done! There’s got to be more to it than that, I’m not looking for a fried or baked chop, but what I see in the butcher shop…kinda hammy looking (pink). Any tips guys?
     
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    He Smoke,

    I think to get that pink look your probably going to have to use somethin like insta cure. If you want to do something a little different I have a recipe for stuffed pork chops you may like.

    Smoked Stuffed Pork Chops


    4 1" or thicker center cut pork chops
    1# lump crab meat or 2 cans white meat crab
    1 C Cornbread stuffing or bread crumbs
    2 tsp Tony Chachere seasoning
    ½ tsp salt
    ½ tsp Black pepper
    4 TBSP melted butter
    ½ C chopped green onion
    1/4 C minced garlic
    1/4 C minced bell pepper
    1/4 C chopped parsley
    1 TBSP minced garlic
    1/4 C chicken broth
    1 egg beaten
    1 TBSP louisiana hot sauce

    Butterfly pork chops.

    Saute all vegetables until done in the butter.
    Mix all ingredients together until blended and a workable consistency. Season chops inside and out with your favorite seasoning and stuff with mixture. Let rest overnight covered in the ref. Smoke at 225 until done. Recipe also works well to stuff boneless chicken breasts or shrimp.
     
  3. Thanks Roger, I love corn bread stuffing, I’ll give her a try!
     
  4. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    LOL :oops:

    Sorry Smoke, I forgot the most important ingredient. 1 # lump crab meat, or 2 cans of white meat crab. Sorry, other than that it really is just cornbread stuffing. I am going to edit the post above. :roll:
     
  5. What! No Old Bay?LOL
     
  6. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Funny you should mention that. The original recipe called for old bay instead of Tony's and Ritz crackers instead of cornbread. I ain't no fan of old bay and I like cornbread, soooo :D
     
  7. It makes perfectly good sense to me, I’m just so used to Old Bay in my Maryland crabcakes, But no problem, I have JC’s seasoning. Is his cajun and creole seasoning the same thing? I can’t find his cajun.
     
  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Cajun/creole = same thing. I think it really says creole seasoning on the can I just have always called it cajun seasoning. Is this about the same as your crab cake recipe? My oldest son loves stuffed crab & I haven't ever got it quite right. :roll: Maybe the Old Bay is the secret. :idea:
     
  9. Actually, there is no holy trinity in my crabcakes, but there is bread, milk (to soften bread), egg, mayo, dijon, old bay, parsley, pimento (a bit) worcestshire & crab. :) Now crab soup is another story!
     

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