Smoked Stuffed Pork Chops

Question

I've never smoked a pork chop and was craving a stuffed pork chop so I decided to combine the 2. I started with a tube of Jimmy Dean sage sausage and a box of Stove Top Pork Stuffing.

I smoked at 240 degrees for about an hour and a half. Internal temperature reached 150 before I caught it but it was still moist and tender.

Seeing as how this was my first time with these, they turned out great!

old-biscuit · Answer

Dang!Which I was still at Lake Camanche I'd stop by for a snibble Those look yummmmmmy!

tandkj · Answer

Man that looks great. How is the taste????

leo_benson · Answer

I've never thought of stuffing a smoked piece of meat, I worry about the breading being in contact with the raw meat, and the length of time it takes to bring that meat up to temp, plus posibly the breading never coming up to a microbe-killing temp. I'm not sure what the temps need to be, just thinking out loud.
Does look good, though!

tandkj · Answer

Leo Benson wrote:I've never thought of stuffing a smoked piece of meat, I worry about the breading being in contact with the raw meat, and the length of time it takes to bring that meat up to temp, plus posibly the breading never coming up to a microbe-killing temp.  I'm not sure what the temps need to be, just thinking out loud.Does look good, though!Dad used to do porkchops and would stuff them and then put them on the grill or in the oven. Never had problems with the stuffing and raw meat.

super_dave · Answer

Seeing as how a pork chop is a relatively short smoke, I knew the internal temp wouldn't be an issue.  And the taste was phenominal enough I'd do it anyways.  LOL!

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Smoked Stuffed Pork Chops

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