Sausage and Apple Stuffed Pork Chops
1/1
Servings
3-5
Prep time
00:45
Cook time
1 Rating03:00
5
Make smoked pork chops even better with the addition of this sausage and apple stuffing.
Bone-in thick cut pork chops are perfect for smoking. An overnight brine keeps them juicy and tender as they slow cook. Give the chops a good coating of Myron Mixon Hickory Rub before grilling. As good as they are on their own, make them even better by stuffing them with this sausage and apple stuffing. To compliment the sweetness of the apples in the stuffing, glaze the chops with Myron Mixon Tangy Sweet Sauce a few times as they smoke.
Ingredients
- 3-4 bone-in chops at least 2” thick
- Myron Mixon Hickory Rub
- Myron Mixon Tangy Sweet Sauce
Brine - 2 quarts water
- 1/2 cup kosher or sea salt
- 1/2 cup brown sugar
- 1 tablespoon whole black peppercorns
- 2 bay leaves
Sausage Apple Stuffing - 1 pound breakfast sausage
- 3 tablespoons unsalted butter
- 2 Granny Smith or other tart apples, peeled and chopped into 1/2" cubes
- 2 cups plain bread cubes
- 1 medium Vidalia onion, finely chopped
- 2 cups chicken stock
- 1/2 cup toasted pecan pieces
- 1 teaspoon dried sage
- 1 teaspoon kosher or sea salt
Instructions
- Simply slice a large pocket into the chip by coming up halfway on the fat cap and slicing down to the bone. Work your knife back and forth inside the chop to make a large pocket without completely splitting the chop in two.
- Once the stuffing has cooked and cooled slightly, spoon it into the chop, pressing gently to make sure the entire chop is full of stuffing with no air pockets. You can pin the chops closed with toothpicks or wooden skewers, or you can leave them open.
- Mix the brine ingredients and stir well to combine. Place the chops in a plastic or glass container and pour over the brine. Refrigerate overnight. Rinse and dry the chops before starting the recipe.
- To make the stuffing, brown the sausage in a large skillet. Remove the browned sausage and reserve the drippings. Add the butter to the pan. Add the diced onion to the pan and sauté over medium-high heat until soft and translucent. Add the apple pieces and cook for 2-3 minutes. Stir in the bread cubes and reserved cooked sausage, turn the mixture to blend well. Add the stock, salt and sage. Stir well and reduce the heat to medium. Cook for an additional 3-4 minutes. Stir in the toasted pecans. Remove the stuffing from the heat and allow to cool.
- Use a sharp paring knife to open a pocket in the center of each chop. Use a spoon to press the stuffing mixture into the chops. Use a toothpick or skewer to pin the chop closed, if desired.
- Liberally coat both sides of the chops with Myron Mixon Hickory Rub. Place the chops into a pre-heated, 225-degree smoker for 2.5 to 3 hours or until the center of the thickest part reads 145 degrees on an instant read thermometer. Flip the chops midway through the cook, basting both sides every 30 minutes with Myron Mixon Tangy Sweet Sauce. Rest the chops, loosely tented with foil, for 10 minutes before serving.
Tips
You might not be able to find chops this thick at your local supermarket, but any good butcher shop will be happy to custom cut a few for you.
