Big fat, butterflied pork chops stuffed with shredded gouda cheese and crispy pieces of bacon smoked until perfectly done and the delicious melted cheese is oozing out from the edges. That's what I call pure goodness!

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Cherry
What You'll Need
  • 4-6 butterflied pork chops (medium thickness is best)
  • Spicy brown mustard
  • Jeff's original rub recipe (purchase recipes here)
  • Gouda cheese, shredded (about 2 TBS per pork chop)
  • Bacon, cooked and crumbled (2 slices per pork chop)
  • Butcher's twine
Step 1: Cook bacon and shred cheese

Cook bacon until it is crispy. You will need 2 slices per pork chop.

Make extra so you'll have some to nibble on;-)

Let it cool then crumble into small to medium sized pieces.

Buy already shredded cheese or you can buy a block of cheese and shred it yourself.

I shredded about a cup of cheese so I had leftovers. You'll only need about 2 TBS per pork chop.

Mix 2 TBS of shredded cheese and 2 slices of crumbled bacon for each pork chop you plan to smoke.

Step 2: Stuff pork chops

I purchased pork chops that were already butterflied and ready to go.

First, we'll season the inside just a little with my original rub (purchase recipes here).

Add a little spicy brown mustard to help the rub to stick

Sprinkle my original rub (purchase recipes here) on the top

Place some of the cheese/bacon mixture to the top of the pork chop (one of the sides only)

Fold the butterflied pork chop over on top of itself

Step 3: Season outside of chops and tie up

Apply some spicy brown mustard to the outside of the stuffed pork chops

Rub the mustard all over the top and bottom of the pork chop then sprinkle Jeff's original rub (purchase recipes here) on both sides generously.

Cut (3) 24 inch pieces of butchers twine for each pork chop to tie it up.

Lay the pieces of twine parallel and at about 2 inch intervals.

Lay the pork chop on top of the twine.

Loop each piece of twine over the stuffed pork chop, pull it tight and tie a knot that will hold.

Trim the extra string with scissors or a sharp knife.

Place the tied up, stuffed pork chops on a bradley rack or cookie sheet and they are ready for the smoker.

Step 4: Smoke time

Set up your smoker for cooking indirectly at about 225-240°F using cherry or your favorite smoking wood.

If your smoker uses a water pan, fill it up.


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I particularly enjoy using the Camp Chef Woodwind as it has some extra features that many of the others at the same price point do not have such as easy ash cleanout, hopper cleanout chute, and the optional sear box which can reach temperatures as high as 900°F when you really need to put a sear on something.

The newer version of the Woodwind, called the SG has a larger pellet hopper that holds 22 lbs of pellets, an extra top grate that comes standard giving you a total of more than 800 in.² of cooking space and the 900°F searbox comes standard. It also has a grill knob that allows you to pull the heat deflector over so the flames can come up through the drip pan giving you some direct heat action at the grates. Pretty nifty!

You really need to check this thing out.. I have turned a lot of users onto this smoker and they are absolutely loving it!


Once the smoker is ready, place the stuffed pork chops directly on the grate or if you use Bradley racks, you can just place the rack onto the smoker grate.

I recommend placing a digital probe meat thermometer such as the Smoke by ThermoWorks into one of the pork chops so you'll know when it is perfectly done. (there's no other way to ensure meat gets done perfectly and safely).

You can expect the pork chops to take from 1.5 to 2 hours depending on actual thickness, how often you open the lid, weather conditions, and how cold the meat was when it went into the smoker.

If you are using a smoker that is not fueled by wood, you should apply smoke for at least an hour. I usually keep a light smoke going for the entire time to replicate the real wood smoker experience.

Ultimately, the pork chops are done and ready to eat when they reach 145°F.

Step 5: Finished

Serve the pork chops as they come off the smoker if possible so your eaters will get to experience the dish at it's very best and while the cheese is still very melty.

Oh.. and don't forget to cut and remove the butchers twine 😉

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Printable Recipe

Smoked Pork Chops Stuffed with Gouda and Bacon
Prep Time
25 mins
Cook Time
2 hrs
 
Big fat, butterflied pork chops stuffed with shredded gouda cheese and crispy pieces of bacon smoked until perfectly done and the delicious melted cheese is oozing out from the edges. That’s what I call pure goodness!
Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips
What You'll Need
  • 4-6 butterflied pork chops (medium thickness is best)
  • Spicy brown mustard
  • Jeff’s original rub recipe (purchase recipes here)
  • Gouda cheese , shredded (about 2 TBS per pork chop)
  • Bacon , cooked and crumbled (2 slices per pork chop)
  • Butcher’s twine
Instructions
Step 1: Cook bacon and shred cheese
  1. Cook bacon until it is crispy. You will need 2 slices per pork chop.
  2. Make extra so you’ll have some to nibble on.
  3. Let it cool then crumble into small to medium sized pieces.
  4. Buy already shredded cheese or you can buy a block of cheese and shred it yourself.
  5. I shredded about a cup of cheese so I had leftovers. You’ll only need about 2 TBS per pork chop.
  6. Mix 2 TBS of shredded cheese and 2 slices of crumbled bacon for each pork chop you plan to smoke.
Step 2: Stuff pork chops
  1. I purchased pork chops that were already butterflied and ready to go.
  2. First, we’ll season the inside just a little with my original rub.
  3. Add a little spicy brown mustard to help the rub to stick
  4. Sprinkle my rub on the top
  5. Place some of the cheese/bacon mixture to the top of the pork chop (one of the sides only)
  6. Fold the butterflied pork chop over on top of itself
Step 3: Season outside of chops and tie up
  1. Apply some spicy brown mustard to the outside of the stuffed pork chops
  2. Rub the mustard all over the top and bottom of the pork chop then sprinkle Jeff’s original rub on both sides generously.
  3. Cut (3) 24 inch pieces of butchers twine for each pork chop to tie it up.
  4. Lay the pieces of twine parallel and at about 2 inch intervals.
  5. Lay the pork chop on top of the twine.
  6. Loop each piece of twine over the stuffed pork chop, pull it tight and tie a knot that will hold.
  7. Trim the extra string with scissors or a sharp knife.
  8. Place the tied up, stuffed pork chops on a bradley rack or cookie sheet and they are ready for the smoker.
Step 4: Smoke time
  1. Set up your smoker for cooking indirectly at about 225-240°F using cherry or your favorite smoking wood.
  2. Once the smoker is ready, place the stuffed pork chops directly on the grate or if you use Bradley racks, you can just place the rack onto the smoker grate.
  3. Place a digital probe meat thermometer into one of the pork chops so you’ll know when it is perfectly done.
  4. You can expect the pork chops to take from 1.5 to 2 hours depending on actual thickness, how often you open the lid, weather conditions, and how cold the meat was when it went into the smoker.
  5. If you are using a smoker that is not fueled by wood, you should apply smoke for at least an hour. I usually keep a light smoke going for the entire time to replicate the real wood smoker experience.
  6. Ultimately, the pork chops are done and ready to eat when they reach 145°F.
Step 5: Finished
  1. Serve the pork chops as they come off the smoker if possible so your eaters will get to experience the dish at it’s very best and while the cheese is still very melty.
  2. Don’t forget to cut and remove the butchers twine.

 

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