Stuffed Hickory Smoked Pork Chops
8 boneless pork chops, 1/2" to 3/4" thick
2/3 cup diced red bell pepper
1/3 cup diced green onion
1/4 tsp. finely minced garlic
1 tsp. butter
1 cup fresh corn kernels, cooked
1 egg, beaten
3 Tbs. dry bread crumbs
1/4 tsp. salt
1/4 tsp. ground cumin
generous dash black pepper
1/2 cup hickory wood chips
Soak hickory wood chips for at least 30 minutes prior to cooking.
In a medium bowl, stir together corn, egg, salt, cumin, and pepper. Sprinkle
bread crumbs over and toss.
In a small frying pan over medium-high heat, saute butter, red pepper, onions,
and garlic until just tender, about 1 minute. Add pepper mixture to corn mixture
and toss. Cover and set aside.
Slit a pocket lengthwise into each pork chop, coming within about 1/4" of each
edge, and leaving the opening about 2" wide. Stuff each chop with several
spoonfuls of corn stuffing, working stuffing into all areas of the pocket.
Secure the opening in each chop with about 4 toothpicks, then lace tightly with
cotton twine. Trim excess ends of toothpicks and twine.
Prepare a charcoal fire for indirect heat by piling the briquettes on one side
of the grill. Start the fire, and wait for the coals to become white-hot. Add
the drained hickory chips to the coals and wait for about 1 to 2 minutes for
them to begin to smoke. Place the chops on the grill, but not directly over the
coals. Cover the grill, and cook chops for about 15 minutes each side.