These smoked pork chops are perfectly smoked and stuffed with cheese and bacon. What could be better than a juicy pork chop wrapped in crispy bacon with cheese oozy out
I like to use thick pork chops for this recipe. I can buy pork loin roast and cut my chops if I can’t find them. Using thicker-cut chops means more space to stuff more delicious flavors inside.
Smoked and Stuffed Pork Chops
While this recipe might seem tricky, it is super simple; as long as you know how to butterfly meat, you’ll nail this one. I use diced bacon and cheese in mine, but if you prefer other fillings like pesto, mushrooms, chili, or pickles, you can include them.
This is perfect for a summer cookout, weeknight dinner, or dinner party, as the chops look pretty fancy once cooked. When cooking these for the family, I know they will all get eaten because how can I resist anything stuffed with bacon and cheese?
What You’ll Need
- Pork chops
- Yellow Mustard
- Barbecue rub:
You can use any pork rub for this recipe, your favorite barbecue rub, or any seasoning blend you love! You can even make your own. Some people will season with salt and black pepper for simple yet delicious results! Whether you use kosher salt, brown sugar, or olive oil, you’ll have a tasty result! - Shredded cheese:
Cheddar always goes well with bacon and barbecue so this would be a good option. Gouda has a savory flavor that will complement the smoky flavors of the meat. Pepperjack cheese would be a fun way to add heat to the pork chops. - Diced bacon
- Cilantro
- Butcher’s twine
How to Make Smoked and Stuffed Pork Chops
Step 1: Prepare the bacon
Preheat the smoker to 230°F and pick your wood pellets. I would recommend using mild wood chips, such as applewood or cherrywood. Cook the bacon to your desired level of doneness. Let it cool, and then dice it.
Step 2: Prepare the pork chops
Butterfly-cut your pork chops. Apply yellow mustard to the chops. Coat with barbecue rub or seasoning.
Half the pork chop should be topped with shredded cheese, diced bacon, and chopped cilantro. The other half should be folded over to conceal the stuffing. The butcher’s twine should secure the pork chops closed.
Step 3: Smoke
Place the pork chops in the smoker and smoke them at 230°F for about 2 hours. When the internal temperature reaches 145°F, the pork is ready to be removed from the smoker. Use a digital probe meat thermometer to monitor the meat while it cooks.
How To Store Leftovers
Store the pork chops in the refrigerator. They can be refrigerated in an airtight container for 2-3 days. If you have a freezer-proof container, you can freeze the pork chops for up to a month.
Remainings can be reheated in the microwave, air fryer, or oven—just choose your favorite way to warm them up!
What To Serve With Smoked and Stuffed Pork Chops
While this recipe is a showstopper, it will pair well with various side dishes. Here are some we recommend:
For more side dishes and appetizers for your pellet grill, check out this list of recipes!
With prep time, you can whip up a pork chop recipe that will impress everyone and quickly become everyone’s new favorite!
Did you try this recipe?
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Smoked and Stuffed Pork Chops
Nothing is better than a juicy pork chop stuffed with cheese and bacon and smoked to perfection, with cheese oozy out.
- 4 whole pork chops butterflied
- 1 tbsp yellow mustard
- 2 tbsp bbq rub
- ¼ cup shredded cheese
- ½ cup bacon diced
- 1 tbsp cilantro chopped
- butcher’s twine
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Preheat the smoker to 230°F and pick your wood pellets. For I would recommend using mild wood chips, such as applewood or cherrywood. Cook the bacon to your desired level of doneness. Let it cool and then dice it.
-
Butterfly cut your pork chops. Apply yellow mustard onto the pork chops. Coat with barbecue rub or seasoning.
-
Half of the pork chop should be topped with shredded cheese, diced bacon, and chopped cilantro. The other half should be folded over to conceal the stuffing. The butcher’s twine should secure the pork chops closed.
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Apply yellow mustard to the outside of the pork chops and coat with barbecue rub.
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Place the pork chops on smoker racks. Smoke them at 230°F for about 2 hours. When the internal temperature reaches 145°F, the pork is ready to be removed from the smoker grate. A digital probe meat thermometer is used to monitor the meat while it cooks.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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