Monster Hatch Green Chili Chops

[chilerelleno]

I wonder if one can stuff a chop with chilies instead of ... stuffing?

I'll have to make some soon.
I foresee a 1-1/2" - 2" thick, well brined chop, butterflied and stuffed with half a chile, half slice of 1/8" thick onion, minced garlic, cilantro, Mexican oregano and a little salt stuffed into it, and all the above minced and spread atop it.
Slow smoked at 225°-240° with a little mesquite for flavor.

Yeah, something like that

 

[chilerelleno]

Stuffed Green chile chops happening today!

 

[SmokinEdge]

Looks delicious.
I received my #50 of Hatch Chile yesterday via FedEx. These are the Joe E. Parker variety, a solid medium Chile. I roasted the first box today and peeled them. Doing the second box in the morning cool air.

 

[BrianGSDTexoma]

Going to stop and look for these today. Wish me luck!

 

[BrianGSDTexoma]

They did not have any chops seasoned but said he would do some for me. I asked about seasoning and he gave me some. Man that stuff tasty. He told the brand but cant remember. Think go pick up some of Weber Hatch Chile Seasoning see how it taste.

 

[Khrakk]

They did not have any chops seasoned but said he would do some for me. I asked about seasoning and he gave me some. Man that stuff tasty. He told the brand but cant remember. Think go pick up some of Weber Hatch Chile Seasoning see how it taste.
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That's cool. Did he tell you what was in the Hatch seasoning (besides the hatch chilis)?

 

[BrianGSDTexoma]

That's cool. Did he tell you what was in the Hatch seasoning (besides the hatch chilis)?

No. Can taste garlic and salt. Has a nice level of heat. Really good flavor. Wish I could find some. You might try calling yours and asking what the name of it is?

 

[BrianGSDTexoma]

I called them and said it made for Brookshires. Oh well. I am going to get some more peppers this weekend and dehydrate them and try to make something close.

 

[uncle eddie]

They sure look about perfect to me...Like!

 

[JLeonard]

Fell in love with Hatch green chiles while I was a travel nurse in NM. My first was on McDonalds hamburger of all things. I'm gonna have to search on line for a Hatch rub.
Those chops look excellent.
Jim

 

[Hawging It]

Guess it is hatch green chili season.

I was at Brookshire's (east TX grocery chain) the other day and came across these monster Hatch green chili pork chops. My wife generally likes thin pork chops and does not like anything associated with chilis, so I have never bought really thick pork chops like this. So far, my only exposure to hatch green chilis was during the hatch green chili "festival" at chuy's every year (except for this year due to all the covid-19 cr@#), which I always enjoy, so I couldn't resist these chops. Plus, THEY WERE ON SALE and cost less than 8 bucks.

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I didn't do anything to the chops before putting them on the smoker. They were seasoned by Brookshire's with a very fine mixture of ground hatch green chilis and other stuff.

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I initially put the on my pit boss 4 set to the smoke setting and loaded with mesquite pellets. The PB4 seems to run about 150 degrees on the smoke setting and I smoked them this way for two hours. I set the temperature to 250 degrees for the next hour. At this point, the internal temperature was at 145 degrees, perfect actually, but since they are so thick I wanted them to go a little higher. I set the temperature to 350 for 30 minutes expecting to get a little browning on the surface. Temperature next to the bone was 158 when I took them out.

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I love the color on them. They were incredibly juicy and tender; and the smoke on them is absolutely wonderful. These are my favorite chops of all time. I actually bought three more today on my way home from work. I'm still in my honeymoon phase with my smoker. It is a pit boss 4 and very easy to use; which is probably why I love trying new things.

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If you have never smoked really thick pork chops, I highly recommend you give it a try. You will not be disappointed.

Thanks for reading.

I bought 6 today and had my butcher cut them 1.5 inches. On my list for this weekend.