Sausage Stuffed Smoked Pork Chops

By KennyB07

Ingredients

• Thick cut pork chops (1 per person with a couple of extras)
• 1/2 gallon of brine (recipe below)
• 1 lb of ground breakfast sausage (I used hot)
• 1/3 cup mixture of chopped onions, celery and bell peppers (this is called the trinity in cajun cooking)
• (1) batch of Jeff’s Texas style rub

Details

Adapted from smoking-meat.com

Preparation

Step 1

Instructions
Rinse pork chops under cold water.
Make a brine solution using ½ gallon of cold water and ½ cup of coarse kosher salt.
Mix the water and salt together until the salt is dissolved.
Place the pork chops in a lidded container.
Pour the brine solution over the chops until they are covered.
Cover with a lid or plastic wrap and place in the fridge.
Brine for about 2 hours.
Remove from brine and rinse to remove any extra salt.
Sauté about a ⅓ cup mixture of celery, onions and bell peppers with 1 TBS of cooking oil.
Remove vegetables and brown 1 lb of breakfast sausage in the same pan.
Add the vegetables to the sausage to combine and remove from heat to cool.
Season pork chops with Jeff's Texas style rub recipe inside the pocket and on the outside.
Stuff the chops with the sausage mixture.
Leave the pork chops sitting pocket side up leaning against the side of a foil pan.
Place the pan of pork chops on the smoker grate.
Smoke cook the meat for about 2 hours or until they reach 145°F in the thickest part.
Serve immediately.