Sausage Stuffed Smoked Pork Chops
Thick juicy smoked pork chops stuffed with a mixture of sausage, peppers and onions are delicious beyond words and you’ll want to try these on your family and friends very soon.
- Prep Time: 2 hours 25 minutes
- Cook Time: 2 hours
- Total Time: 4 hours 25 minutes
- Yield: 4 -6 1x
- Category: Entree
- Cuisine: Hot Smoking
Ingredients
Units
Scale
- Thick cut pork chops (1 per person with a couple of extras)
- 1/2 gallon of brine (recipe below)
- 1 lb of ground breakfast sausage
- 1/3 cup mixture of chopped onions (celery and bell peppers)
- Jeff’s Texas style rub
Instructions
- Rinse pork chops under cold water.
- Make a brine solution using ½ gallon of cold water and ½ cup of coarse kosher salt.
- Mix the water and salt together until the salt is dissolved.
- Place the pork chops in a lidded container.
- Pour the brine solution over the chops until they are covered.
- Cover with a lid or plastic wrap and place in the fridge.
- Brine for about 2 hours.
- Remove from brine and rinse to remove any extra salt.
- Sauté about a 1/3 cup mixture of celery, onions and bell peppers with 1 TBS of cooking oil.
- Remove vegetables and brown 1 lb of breakfast sausage in the same pan.
- Add the vegetables to the sausage to combine and remove from heat to cool.
- Season pork chops with Jeff’s Texas style rub inside the pocket and on the outside.
- Stuff the chops with the sausage mixture.
- Leave the pork chops sitting pocket side up leaning against the side of a foil pan.
- Set up your smoker for cooking at 225°F (107°C) using indirect heat.
- Place the pan of pork chops on the smoker grate.
- Smoke cook the meat for about 2 hours or until they reach 145°F (63°C) in the thickest part.
- Serve immediately.
Find it online: https://www.smoking-meat.com/sausage-stuffed-smoked-pork-chops