No one likes a dry pork chop, well, no one should. Therefore, cooking your pork chops to avoid such a disastrous fate is important. With the recipe below before getting these pork chops on the grill a small pock was cut into them and filled with cream cheese and spinach. Adding additional flavor, but also, helping to keep these pork chops lovely and juicy.
Tap/Click to watch the recipe or scroll below to see the steps: Video – PitBoss-Grills.com
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Step 1: To make a stuffed cream cheese pork chop, you’re going to want to start with some nice double-cut pork chops so you’ll be able to make a pocket between them.
Step 2: When it comes to the cream cheese, you’ll want to warm it up a little to make it easier to work with. This recipe also added a little of the Pit Boss Maple Chipotle rub into the cream cheese.
Step 3: Then some thawed-out frozen spinach was added to the cream cheese and stirred through, which will add a different flavor and texture.
Step 4: When it comes to making the pocket in between the double-cut pork chops, you don’t want to go all the way through the fat cap at the back, but make the pocket as large as you can.
Step 5: Its then simply a case of getting a spoon and scooping up that cream cheese and spinach and getting as much into that pocket between the pork chops as you can.
Step 6: With both of the double-cut pork chops loaded with the cream cheese and spinach filling its now time for the seasoning.
Step 7: The seasoning of the pork chops started with some 16-mesh coarse ground black pepper.
Step 8: Then the pork chops were seasoned with some of the Pit Boss Mapel Chipotle Rub which gave them additional flavor but also a great color.
Step 9: The well-seasoned cheese-stuffed pork chops were left to sweat and absorb the rub for a few minutes while the pellet smoker got up to temperature. A temperature of 275 degrees was used for this recipe.
Step 10: When the pellet smoker got up to 275 degrees, the pork chops were placed on the upper rack with a disposable pan underneath, just to make clean-up easier.
Step 11: This is what the pork chops were looking like after 30 minutes. Nowhere near done, but they were developing great color and texture even at this early stage.
Step 12: At the 30-minute stage, the pork chops were flipped over, just to make sure they cooked through nice and evenly. The target internal temperature for pork is around 145 degrees.
Step 13: After an hour and twenty minutes, the pork chops had reached an internal temperature of just under 145 degrees; with a little bit of carryover cooking, they’ll be right on point.
Step 14: As you can see above, after slicing into the pork chops, they are cooked evenly and juicy, and that cream cheese and spinach center will taste absolutely fantastic.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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