View Full Version : Pecan smoked pork chops stuffed with italian sausage & cheese

12-03-2012, 12:27 AM
St Louis Style Pecan smoked pork chops stuffed with italian sausage & cheese on the BPS drum, roasted veggies on the MAK, mashed taters with pork gravy and grilled garlic bread.

Saw this recipe on a BBQ DVD I own. Terry Black of Super Smokers prepared this chop.

Start with some thick center cut pork chops. About an inch thick

Butterfly them to create a pocket where you'll stuff them with the sausage and cheese

Put them in a vacuum tumbler with some Stubb's Pork Marinade

While the chops are tumbling, put about a pound of italian sausage in a bowl. Grate 8oz of Provalone, and 4oz each of Asiago and Parmigiano Reggiano cheeses.

Mix together the cheese and sausage and divide roughly into 5 parts

Stuff the chops with the sausage and cheese stuffing and secure the open end with a couple toothpicks. Rub with jalapeno bacon rub

Start up the drum and add come hickory pellets and a chunk of pecan. OK, that chunk of pecan wasn't as big as it looks!

When up to approx 280 in the center, place the stuffed chops onto the drum

Now start prepping the bread. Cut in half, brush with Tuscan Herb infused olive oil and dust with Desert Gold

Time to flip the chops. Lookin good!!

Continued below

12-03-2012, 12:28 AM
Time to get the veggies roasting in the MAK at 425. Sliced up Zucchini's, onions and mushrooms tossed with garlic olive oil, salt and pepper

Chops are nearly done so time to pull them and give them a quick sear. Add some fresh lump charcoal to the drum basket and place the searing grate in. Chops on the sear for a couple mins each side

Chops are seared and resting, now it's time for the bread. After crisping up the outer crust on the MAK, sear in the drum to toast up the insides.

After searing the bread, rub with some fresh garlic

Veggies are done!

Plate the stuffed chops with the roasted veggies, mashed taters drizzled with pork gravy. It was VERY tasty! The jalapeno and maple from the rub came through and added a nice backend heat! The stuffing was very tasty. Next time I'll add more cheese so it's more drippy gooey with cheese. Really a fantastic chop. Clean bones were all that were left!

Thanks for looking!

12-03-2012, 04:27 AM
The chops and veggies look real good. What was the total cook time?

Big Poppa
12-03-2012, 05:12 AM
nice cook! great use of the mak and the drum

12-03-2012, 12:03 PM
Very nice scooter. Everything looks delicious. :thumbup:

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12-03-2012, 12:19 PM
Took about 1.5 hours at 280(ish) in the center of the drum. Next time I'll take it down to 250 in the center and warm up the sausage/cheese stuffing before stuffing the chops. Also will follow the recipe with the cheese to sausage percentage for the stuffing which was double the cheese to sausage. I did 50/50. I want more oozy gooey cheese coming out of the chops.
Loved the combination of flavors and textures. The bacon jalapeno rub was great!

12-03-2012, 05:35 PM
Looks like a good combo .