Smoked Pork Chops Stuffed with Oaxaca Cheese and Green Chile
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.
4Anaheim or Hatch chiles, roasted, peeled, chopped
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.
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.