I was as having coffee with Miss Linda at 5 AM today and she said "I know you're just champing at the bit to try out your new MES 30. so what are you cooking for supper?" After a little thought, I decided on stuffed pork chops and cheese stuffed peppers.
Got the Long Green Peppers ready first. My choice would have been jalapenos, but Miss Linda doesn't do hot--anyway, I like Long Greens. Mixed up some Herb and Garlic Cream Cheese, Old cheddar, and grated Parmesan, put a couple of large shrimp in mine, and heaped the peppers full of the cheese mixture. Wrapped each pepper in bacon, and they were ready for the smoker.
Next I trimmed up the chops and butterflied them. Coated each chop with lots of EVOO and a very generous coating of Jeff's Rub, inside and out. They went into the fridge for a couple of hours while I prepared the stuffing mixture (recipe to follow).
After I got the MES heated up, I stuffed the chops and used half a box of toothpicks to hold everything in. Even after jamming every bit possible into the chops, I still had some stuffing mixture left over--it will be cooked up to go with something later.
Put the stuffed peppers in at 225 degrees with cherry smoke. (since I had no cherry pellets, but did have cherry chips, I wisely decided to use the chip burner on the MES rather than the AMNPS---LOL)
After the peppers had been smoking for 1 hour, I bumped the temp to 240 and put the chops in. I pulled the chops after 1 hour and 40 minutes at 145 degrees IT, and foiled both the chops and peppers for a 10 minute rest.
The chops and peppers were served up with jasmin rice and a mixed salad for Miss Linda and coleslaw for me. The peppers still had a little crunch to them and the cheeses were nice and gooey. The chops were (finally) juicy and,tender and, most importantly of all, downright delicious.
Peppers--1 hour at 225, 1 hour 40 mins at 240
Pork chops--1 hour 40 mins at 240
Smoke--cherry (entire time)
Stuffing Mixture Recipe
2 apples cored and chopped (skin on)
1/2 cup raisins (soak in boiled water for 30 mins to plump up)
3/4 cup breadcrumbs
2 TBSP brown sugar
1/2 tsp each salt and pepper
1 tsp alspice
2 TBSP melted butter
2 TBSP chopped chives or onion
beef broth (just eyeball it--adds flavor and extra moisture to keep chops juicy)
Mix everything together and let sit for about 1/2 hour to allow flavors to blend
Both Miss Linda and I agree, we will definitely be making these again.
Thanks for looking
Gary
Got the Long Green Peppers ready first. My choice would have been jalapenos, but Miss Linda doesn't do hot--anyway, I like Long Greens. Mixed up some Herb and Garlic Cream Cheese, Old cheddar, and grated Parmesan, put a couple of large shrimp in mine, and heaped the peppers full of the cheese mixture. Wrapped each pepper in bacon, and they were ready for the smoker.
Next I trimmed up the chops and butterflied them. Coated each chop with lots of EVOO and a very generous coating of Jeff's Rub, inside and out. They went into the fridge for a couple of hours while I prepared the stuffing mixture (recipe to follow).
After I got the MES heated up, I stuffed the chops and used half a box of toothpicks to hold everything in. Even after jamming every bit possible into the chops, I still had some stuffing mixture left over--it will be cooked up to go with something later.
Put the stuffed peppers in at 225 degrees with cherry smoke. (since I had no cherry pellets, but did have cherry chips, I wisely decided to use the chip burner on the MES rather than the AMNPS---LOL)
After the peppers had been smoking for 1 hour, I bumped the temp to 240 and put the chops in. I pulled the chops after 1 hour and 40 minutes at 145 degrees IT, and foiled both the chops and peppers for a 10 minute rest.
The chops and peppers were served up with jasmin rice and a mixed salad for Miss Linda and coleslaw for me. The peppers still had a little crunch to them and the cheeses were nice and gooey. The chops were (finally) juicy and,tender and, most importantly of all, downright delicious.
Peppers--1 hour at 225, 1 hour 40 mins at 240
Pork chops--1 hour 40 mins at 240
Smoke--cherry (entire time)
Stuffing Mixture Recipe
2 apples cored and chopped (skin on)
1/2 cup raisins (soak in boiled water for 30 mins to plump up)
3/4 cup breadcrumbs
2 TBSP brown sugar
1/2 tsp each salt and pepper
1 tsp alspice
2 TBSP melted butter
2 TBSP chopped chives or onion
beef broth (just eyeball it--adds flavor and extra moisture to keep chops juicy)
Mix everything together and let sit for about 1/2 hour to allow flavors to blend
Both Miss Linda and I agree, we will definitely be making these again.
Thanks for looking
Gary
