Ultimate St. Louis Style Stuffed Pork Loin.
,
4 thick cut pork loin chops - 1 1/2" Any thinner and you will have problems cutting
a pocket for the stuffing.
1 lb Italian sausage, mild or medium, be cautious at first.
1 lb provolone cheese, couldn't find it so I used Kraft
Italian Blend with Asiago, Mozzarella, Provalone and Parmesan
1 cup marinade (Super Smoker’s Mississippi Mud) or your own, I used a quick bowl
of Zesty Italian Dressing. Just a quick drag of the meat through it.
1/2 cup of Jeff's Rub, or whatever you like, it should lean towards a neutral heat as mine was black pepper hot the first time.
toothpicks
Start with a pork loin chop that is about 1 1/2" inches thick, I refroze mine for over 60 minutes to firm it up before cutting it up. Cut a slit in its side or bottom to create a pocket. Dip the chop in your favorite marinade. Then add your rub to the outside of the chop and a small amount inside the pocket.
Blend together the sausage and cheese, about a fistful per chop. Stuff this mixture
into the pocket of the chop until filled.
Seal it up using toothpicks.
Using indirect heat on a kettle style smoker or grill, these juicy stuffed pork chops
should be done in about an hour. I used a MES40.
Close vent for first 10 minutes to get good smoke movement, then open full.
Chops should be done in about an hour. On a gas grill it will cook much faster.
Internal temp should be 150 and no more than 160, any higher will make very dry.
Near end of cooking time quick baste with marinade.
On a charcoal grill, the easiest thing would be to cook it with offset heat, having
your coals on one side and "smoking" the meat and then moving it above the
heat for the last few minutes after the quick baste to firm it up with direct heat.
I smoked mine for 55' on my MES 40 and my therm pen hit 156. Cutting into it, it was extremely moist and a good combination of flavors. My second go round I used a little less spice in it 'cause it was black pepper kind of hot. It has a very unique and very moist flavor. I served mine with scalloped potatoes and garlic bread. No shrinkage to it at all, a very big and thick cut of meat, over 2" tall.
The sausage/Italian cheese blend should give you enough to do about 6 of these stuffed chops, an entire 5# loin will yield about 8. It cuts a whole lot easier if it is firmed up in the freezer for about an hour first.
Sorry no Q view, I have not been successful at uploading any pictures so far.
,
4 thick cut pork loin chops - 1 1/2" Any thinner and you will have problems cutting
a pocket for the stuffing.
1 lb Italian sausage, mild or medium, be cautious at first.
1 lb provolone cheese, couldn't find it so I used Kraft
Italian Blend with Asiago, Mozzarella, Provalone and Parmesan
1 cup marinade (Super Smoker’s Mississippi Mud) or your own, I used a quick bowl
of Zesty Italian Dressing. Just a quick drag of the meat through it.
1/2 cup of Jeff's Rub, or whatever you like, it should lean towards a neutral heat as mine was black pepper hot the first time.
toothpicks
Start with a pork loin chop that is about 1 1/2" inches thick, I refroze mine for over 60 minutes to firm it up before cutting it up. Cut a slit in its side or bottom to create a pocket. Dip the chop in your favorite marinade. Then add your rub to the outside of the chop and a small amount inside the pocket.
Blend together the sausage and cheese, about a fistful per chop. Stuff this mixture
into the pocket of the chop until filled.
Seal it up using toothpicks.
Using indirect heat on a kettle style smoker or grill, these juicy stuffed pork chops
should be done in about an hour. I used a MES40.
Close vent for first 10 minutes to get good smoke movement, then open full.
Chops should be done in about an hour. On a gas grill it will cook much faster.
Internal temp should be 150 and no more than 160, any higher will make very dry.
Near end of cooking time quick baste with marinade.
On a charcoal grill, the easiest thing would be to cook it with offset heat, having
your coals on one side and "smoking" the meat and then moving it above the
heat for the last few minutes after the quick baste to firm it up with direct heat.
I smoked mine for 55' on my MES 40 and my therm pen hit 156. Cutting into it, it was extremely moist and a good combination of flavors. My second go round I used a little less spice in it 'cause it was black pepper kind of hot. It has a very unique and very moist flavor. I served mine with scalloped potatoes and garlic bread. No shrinkage to it at all, a very big and thick cut of meat, over 2" tall.
The sausage/Italian cheese blend should give you enough to do about 6 of these stuffed chops, an entire 5# loin will yield about 8. It cuts a whole lot easier if it is firmed up in the freezer for about an hour first.
Sorry no Q view, I have not been successful at uploading any pictures so far.
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