Smoked Stuffed Pork Chops - Revisited
Got the hankering for some more smoked pork chops so I mixed up some stuffing with extra spicey sausage. I smoked until I hit an internal temp of 145 and let rest wrapped in foil. For thos of you th...
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I butterflied and brined 4 thick cut chops for a couple hours. While the chops are brining, I brown a tube of spicy sausage. I then make a box of stuffing. Add just enough of the stuffing to the sausage to make it stick together. The remaining stuffing can be served with the meal. Rinse your brined chops and prepare to stuff. I try to get as much stuffing into the butterfly and then pin with a couple of toothpicks. Sprinkle with a little rub and it is ready to smoke.
