Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon black pepper
  • 2 tablespoons ancho chili pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 4 butterflied pork chops
  • yellow mustard
  • Oaxaca cheese (shredded)
  • 4 Anaheim or Hatch chiles (roasted, peeled, chopped)

Instruction

  • In a small dish combine dry ingredients with a fork.
  • Drizzle mustard on pork chops and sprinkle the rub on top.
  • Place cheese, about 2 tablespoons and chopped chile to the top of the pork chops on one half and then fold the butterflied pork chop in half. Apply mustard to the outside of the stuffed pork chops. Rub the mustard over the top and bottom of the pork chop then sprinkle rub on both sides.
  • Secure the stuffed pork chops with butchers twine or wooden toothpicks.
  • Preheat smoker to 225 to 240 degrees F. with cherry or your favorite smoking wood.
  • Place the stuffed pork chops directly onto smoker grate.
  • Smoke pork chops 1 1/2 to 2 hours depending on thickness.
  • The pork chops are ready when they reach 145 degrees F.
  • Grilling Option:
  • Preheat an outdoor grill for medium heat.
  • Lightly oil the grill grate.
  • Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.