Stuffed Chops

Name: Stuffed Chops
Cuisine: American
Ingredients: 1 tablespoon packed brown sugar; 1 tablespoon freshly ground black pepper; 1½ teaspoons vegetable oil; 6 bone-in double-thick center-cut pork chops, about 1½ inches thick, cut with a pocket for stuffing; 6 bone-in double-thick center-cut pork chops, about 1½ inches thick, cut with a pocket for stuffing; ¼ cup unsalted butter; ½ medium green bell pepper, seeded and chopped fine; ½ small onion, chopped fine; 1 celery rib, chopped fine; 1 cup dry cornbread crumbs; 1 dozen pitted prunes, chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon minced fresh sage or 1½ teaspoons dried sage; 1 tablespoon minced fresh sage or 1½ teaspoons dried sage; ¼ teaspoon dry mustard; Table salt to taste; 1 to 3 tablespoons chicken stock or water; 1 cup cider or white vinegar; 1 cup cider or white vinegar; 2 tablespoons bourbon; 2 tablespoons water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

These tender chops are stuffed with a moist cornbread dressing.

Ingredients

Kentucky Pride Paste

½ medium onion, preferably a sweet variety, chunked
2 tablespoons bourbon
1

Americas
United States
Main course

Method

At least 2 hours, and preferably 4 hours, before you plan to barbecue, combine the paste ingredients in a food processor or blender. Massage the chops inside and out with the paste. Place the chops in a plastic bag and refrigerate for 1½ to 3½ hours.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove the chops from t