Hickory-Smoked Stuffed Pork Chops

Oxmoor House
4 servings


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1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
1 cup herb-seasoned dressing
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
4 (1 1/2-inch-thick) pork loin chops, cut with pockets
Hickory chips, soaked in water
Liquid smoke


Sauté onion and celery in butter in a medium saucepan until tender. Stir in dressing, water, salt, and pepper. Remove from heat . Spoon mixture into pockets of pork chops, and secure with wooden picks.

Place coals to one side of covered grill; when coals are grey-white, sprinkle with hickory chips. Place chops on opposite side of grill from coals for in direct cooking; cover grill . Cook chops 1 hour or until well done, turning chops and sprinkling with liquid smoke every 15 minutes.

Created date

February 2010