Smoked Stuffed Pork Chops

Smoked Stuffed Pork Chops: A Smoky Gouda Adventure

Today we are going low and slow on the Weber kettle to 250 degrees Fahrenheit and loading it with apple wood to craft some smoked stuffed pork chops that’ll make your taste buds asking for more. These thick cut chops are packed with an incredible blend of gouda, cremini mushrooms, crispy bacon, and crunchy breadcrumbs, turning a simple pork chop into a smoky, cheesy legend. Perfect for a slow weekend smoke or hosting family and friends in the backyard, this recipe leans on that sweet apple wood kiss to tie it all together. Grab your tongs, stoke those coals, and let us plunge into this flavor packed ride!

Why These Stuffed Chops Are Next Level

Pork chops love a good smoke, and stuffing them with this set of ingredients, takes the pork chops to the next level. We are talking thick chops, slit open and filled with a molten core of smoked gouda, mixed with diced mushrooms that soak up the pork’s juices like a sponge. The bacon, well its bacon so you know its just going to add more mouthwatering flavor. The breadcrumbs sprinkle in a toasty crunch, that ties it all together. Smoked low and slow over apple wood, the sweet fruity haze dances with the savory stuffing, making these chops a cut above your average grill fare.

How to Make Smoked Stuffed Pork Chops

This one’s a smoky winner and as I like my recipes to be, this one is just a few ingredients and that Weber kettle magic. Here’s your list of ingredients needed:

• 2 thick cut pork chops (bone in, about 1.5 inches thick)
• 1/2 cup gouda (shredded or diced small)
• 1/2 cup mushrooms (finely chopped)
• 1/4 cup breadcrumbs
• 2 strips bacon (cooked crisp and crumbled) or 1/4 cup of real bacon bites
• ghee (to be used for a quick sear after the smoke)
• 1 teaspoon of salt

Let us Smoke It Up:

• Fire up your Weber kettle to 250 degrees Fahrenheit, set it for indirect heat with a charcoal snake and add 1-2 apple wood chunks onto the coals for that sweet smoky addition.
• Prep your chops by cutting a deep pocket into the side of each one—slice carefully with a sharp knife, leaving the edges intact to hold the goods.
• In a skillet, cook 4 strips of bacon until crisp, then crumble them into a bowl; sauté the half cup of chopped mushrooms in the bacon fat for 3 to 4 minutes until soft, then add them to the bowl too.
• Mix the bacon and mushrooms with 1/2 cup gouda and half a cup of breadcrumbs, stir until it’s a sticky, glorious mess ready to stuff.
• Spoon that filling into each pork chop pocket, packing it tight and sealing the edge with a toothpick if needed
• Before going on the smoker, sprinkle with a pinch of salt

• Place the stuffed chops in the center of the Weber kettle, away from the direct heat, and let them smoke for about 50 minutes, until the pork hits 140 degrees Fahrenheit internal (check with a meat thermometer for precision).
• As you are getting close to pulling the chops off the smoker, crank up a cast iron skillet, high heat, and add some ghee
• Pull them off the grill and move to the skillet and give it a quick reverse sear on each side, for 1 minute.
• Pull them off the skillet, let them rest 5-10 minutes under some foil and let those juices settle in
• Slice into them and serve hot, basking in the smoky glory!

Serving the Smoky Bounty

These smoked stuffed pork chops are ready to wow the guests at the next BBQ or the family for a quick weeknight dinner. Plate them whole with some roasted apples for a sweet nod to that apple wood, or slice them open to show off that gooey gouda core alongside a pile of mashed potatoes. The bacon and mushrooms bring the savory depth, while the breadcrumbs keep it crunchy against that tender, smoky pork. Leftovers, not likely but always possible? They’ll hold in the fridge for a couple days—reheat low and slow to keep the magic alive.

Why You Will Love Them

Smoked at 250 degrees over apple wood, these stuffed chops soak up a fruity smoke that weaves through the rich gouda, earthy mushrooms, and bacon crumble, all capped with a breadcrumb crown. It’s a slow smoked triumph that turns a humble pork chop into a smoky, stuffed spectacle worth every minute on the Weber kettle.

Thanks for joining me on this smoked stuffed pork chop quest! Try it out and tell me how it lands—I am dying to hear your spin. Drop a comment, give it a five star nod if it steals your heart, and spread the word to your smoke loving tribe. As always, keep that fire glowing and the smoke rolling!

Here are some other great options for pork and pork chops:

• Grilled Honey Chipotle Pork Loin
• Tender Smoked Tomahawk Pork Chops with Habanero Glaze
• Smoked Bone In Pork Chops
• Smoked Canadian Bacon
• Smoked Pork Roll (Taylor Ham)
• Christmas Smoked Pork Loin Roast
• Smoked Pork Tenderloin Recipe With Honey Glaze