Smoked Pork Chops with Corn and Black Bean Stuffing Recipe

This rub recipe is so full of flavour, you won’t need anything else. Smoke the meat using cherry, maple or oak bisquettes. Any of them will work great.


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.

Serve immediately.

By Steve Clyka


Cherry Wood Bisquettes

Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.

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