Smoked Pork Chops with Corn and Black Bean Stuffing
How to smoke pork loin chop stuffed with a southwest filling made with corn, black beans and salsa. Easy recipe and smoked with apple, cherry or hickory wood.
Prep Time: 15 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Total Time: 2 hourshours45 minutesminutes
Servings: 4pork chops
Ingredients
4boneless pork loin chops1 1/2 inch thick
2tbspbrown sugar
1/2tspsalt
1tbspchili powder
1/2tspcumin
1/4tspcayenne pepper
1can corndrained
1can black beansrinsed and drained
1cupsalsa
Instructions
Holding the knife, insert it into the side of each pork chop and cut to make a deep pocket. Be careful not to pierce through the other end.
In a small bowl mix together the brown sugar, salt, chili powder, cumin and cayenne. Rub the mixture all over the outside of the pork chops.
In a large bowl toss together the corn, black beans and salsa. Spoon into the pork chops.
Place the pork chops on smoker racks.
Set the smoker to 250F using wood of choice (hickory, apple or cherry work great).
Smoke the pork until they reach an internal temperature of 155F, approximately 2 1/2 hours.