Smoked Pork Chops with Corn and Black Bean Stuffing Recipe
4 Boneless pork loin chops (1 ½ inch thick)
2 Tbsp brown sugar
½ Tsp salt
1 Tbsp chilli powder
½ Tsp cumin
¼ Tsp cayenne pepper
1 Can corn, drained
1 Can black beans, rinsed and drained
1 Cup salsa
Bradley Flavour Bisquettes – Maple, Oak or Cherry
Holding the knife horizontally, insert it into the thick end 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, chilli 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 250°F using wood bisquettes of choice (Maple, Oak or Cherry work great).
Smoke the pork until they reach an internal temperature of 155°F, approximately 2 ½ hours.
By Steve Clyka