Delicious smoked bacon triple-cheese stuffed pork chops with a sweet heat glaze, perfect for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:2 hours
Total Time:2 hours 30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Smoking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 thick-cut bone-in pork chops, about 1½–2 inches thick
6 slices bacon, cooked and crumbled
½ cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
2 tbsp cream cheese, softened
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
¼ cup honey
2 tbsp hot sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
½ tsp smoked paprika
¼ tsp cayenne pepper, optional
Instructions
Prepare the pork chops. Using a sharp knife, carefully cut a pocket into the side of each pork chop, making sure not to cut all the way through.
Make the cheese filling. In a bowl, combine the crumbled bacon, cheddar, mozzarella, Monterey Jack, and cream cheese. Mix until well combined.
Stuff the chops. Divide the cheese-and-bacon mixture evenly among the pork chops. Press the filling firmly into each pocket. Secure the openings with toothpicks if needed.
Season the pork. Combine the garlic powder, smoked paprika, Italian seasoning, onion powder, salt, and black pepper. Rub the pork chops with olive oil, then coat both sides generously with the seasoning mixture.
Prepare the glaze. In a small saucepan, combine the honey, hot sauce, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, and cayenne. Simmer over low heat for 2–3 minutes, stirring until slightly thickened. Set aside.
Smoke the pork chops. Preheat your smoker to 225°F. Place the stuffed pork chops on the smoker and cook until they reach an internal temperature of about 145°F, approximately 1½–2½ hours depending on thickness.
Add the sweet heat. Brush the pork chops generously with the glaze during the final 10–15 minutes of cooking.
Optional sear: For a caramelized exterior, transfer the chops to a hot grill or skillet and sear for about 1–2 minutes per side, brushing with another layer of glaze.
Rest and serve. Remove the pork chops and let them rest for 5–10 minutes before removing the toothpicks and slicing.
Notes
Keep a little extra glaze aside for drizzling over the finished pork chops.
The smoky pork, crispy bacon, creamy triple-cheese filling, and sweet-spicy glaze make a rich combination.