Smoked Pork Chops Stuffed with Oaxaca Cheese and Green Chile

I’m not a jealous wife, but when it comes to my husband talking about someone else’s recipes…I have to admit that I turn green with envy. Yes, it’s so silly, I admit. My hubby was telling me the other day that a friend of his on Facebook shared an amazing looking macaroni and cheese video, but then he said, “Don’t worry babe, I didn’t like it.” That’s when I realized he knows that I get jealous when he talks about someone else’s food.

My hubby loves to cook and usually finds inspiration with someone else’s recipes. For instance, this recipe was inspired by this Smoked Pork Chops Stuffed with Gouda and Bacon recipe he found on smoking-meat.com. This recipe is cooked low and slow in a smoker but if you do not own a smoker I have included a grilling option below. If you love to smoke meat I’d highly recommend checking out the website, although I might be slightly jealous.

smoked pork chops

These butterflied pork chops stuffed with shredded Oaxaca cheese and roasted green chile strips are cheesy, spicy, smokey, and juicy. The simple rub is less messy than a marinade and gives them a zesty Latin flavor. The best part is they are relatively simple to make and are a show-stopper. My husband is a huge fan of smoking meat and I’m a huge fan of eating his creations. It’s a win-win for everyone. Wouldn’t you agree?

Pork Chops Stuffed with Oaxaca Cheese and Green Chile

Smoked Pork Chops Stuffed with Oaxaca Cheese and Green Chile

5 (1 rating)
This recipe is cooked low and slow in a smoker but if you do not own a smoker I have included a grilling option below. These butterflied pork chops stuffed with shredded Oaxaca cheese and roasted green chile strips are cheesy, spicy, smokey, and juicy. The simple rub is less messy than a marinade and gives them a zesty Latin flavor. The best part is they are relatively simple to make and are a show-stopper. 
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Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

  • 1 tablespoon black pepper
  • 2 tablespoons ancho chili pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 4 butterflied pork chops
  • yellow mustard
  • Oaxaca cheese, shredded
  • 4 Anaheim or Hatch chiles, roasted, peeled, chopped

Instructions 

  • In a small dish combine dry ingredients with a fork.
  • Drizzle mustard on pork chops and sprinkle the rub on top.
  • Place cheese, about 2 tablespoons and chopped chile to the top of the pork chops on one half and then fold the butterflied pork chop in half. Apply mustard to the outside of the stuffed pork chops. Rub the mustard over the top and bottom of the pork chop then sprinkle rub on both sides.
  • Secure the stuffed pork chops with butchers twine or wooden toothpicks.
  • Preheat smoker to 225 to 240 degrees F. with cherry or your favorite smoking wood.
  • Place the stuffed pork chops directly onto smoker grate.
  • Smoke pork chops 1 1/2 to 2 hours depending on thickness.
  • The pork chops are ready when they reach 145 degrees F.
  • Grilling Option:
  • Preheat an outdoor grill for medium heat.
  • Lightly oil the grill grate.
  • Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.

Notes

Serve with Slow Cooker Beans, homemade fruit salsa and/or Pico de Gallo.
Calories: 468kcal, Carbohydrates: 13g, Protein: 43g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 111mg, Sodium: 2531mg, Potassium: 670mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1958IU, Vitamin C: 9mg, Calcium: 55mg, Iron: 1mg
Author: Yvette Marquez
Course: Main Course
Cuisine: American

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