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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
8 boneless pork chops, 1/2inch to 3/4inch thick
2/3 cup diced red bell pepper
1/3 cup diced green onion
1/4 tsp finely minced garlic
1 tsp butter
1 cup fresh corn kernels, cooked
1 egg, beaten
3 tbsp dry bread crumbs
1/4 tsp salt and ground cumin
Dash black pepper
1/2 cup hickory wood chips
Soak hickory wood chips for at least 30 minutes prior to cooking.
In a medium bowl, stir together corn, egg, salt, cumin, and pepper. Sprinkle bread crumbs over and toss.
In a small frying pan over medium-high heat, saute butter, red pepper, onions, and garlic until just tender, about 1 minute. Add pepper mixture to corn mixture and toss. Cover and set aside.
Slit a pocket lengthwise into each pork chop, coming within about 1/4inch of each edge, and leaving the opening about 2inch wide. Stuff each chop with several spoonfuls of corn stuffing, working stuffing into all areas of the pocket. Secure the opening in each chop with about 4 toothpicks, then lace tightly with cotton twine. Trim excess ends of toothpicks and twine.
Prepare a charcoal fire for indirect heat by piling the briquettes on one side of the grill. Start the fire, and wait for the coals to become white-hot. Add the drained hickory chips to the coals and wait for about 1 to 2 minutes for them to begin to smoke. Place the chops on the grill, but not directly over the coals. Cover the grill, and cook chops for about 15 minutes each side.
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STUFFED HICKORY SMOKED PORK CHOPS
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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
8 boneless pork chops, 1/2inch to 3/4inch thick
2/3 cup diced red bell pepper
1/3 cup diced green onion
1/4 tsp finely minced garlic
1 tsp butter
1 cup fresh corn kernels, cooked
1 egg, beaten
3 tbsp dry bread crumbs
1/4 tsp salt and ground cumin
Dash black pepper
1/2 cup hickory wood chips
Soak hickory wood chips for at least 30 minutes prior to cooking.
In a medium bowl, stir together corn, egg, salt, cumin, and pepper. Sprinkle bread crumbs over and toss.
In a small frying pan over medium-high heat, saute butter, red pepper, onions, and garlic until just tender, about 1 minute. Add pepper mixture to corn mixture and toss. Cover and set aside.
Slit a pocket lengthwise into each pork chop, coming within about 1/4inch of each edge, and leaving the opening about 2inch wide. Stuff each chop with several spoonfuls of corn stuffing, working stuffing into all areas of the pocket. Secure the opening in each chop with about 4 toothpicks, then lace tightly with cotton twine. Trim excess ends of toothpicks and twine.
Prepare a charcoal fire for indirect heat by piling the briquettes on one side of the grill. Start the fire, and wait for the coals to become white-hot. Add the drained hickory chips to the coals and wait for about 1 to 2 minutes for them to begin to smoke. Place the chops on the grill, but not directly over the coals. Cover the grill, and cook chops for about 15 minutes each side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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