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Chorizo Stuffed Pork Chops

Chorizo Stuffed Pork Chops

These chorizo stuffed pork chops from Bear Mountain ambassador Frank Campanella are loaded with rich, smoky flavor. A creamy chorizo filling adds heat and depth, while a pepper jelly glaze gives the perfect balance of sweet and spice. Smoked low and slow with Bear Mountain Tailgating blend, this recipe delivers true backyard BBQ indulgence.

Prep

20 minutes

Cook time

1 ½ hours

Serves

2-4

Steps

  1. Preheat your smoker to 275°F using Bear Mountain BBQ Tailgating pellets. 
  2. Prepare chorizo filling by adding ground chorizo, cream cheese, shredded cheese, chives, BBQ rub, and hot sauce to a bowl and mix until well combined, then set aside. 
  3. Butterfly open your pork chops and pound out to flatten both sides to an even thickness. 
  4. Add about a 3oz scoop of the chorizo mix to one side of your butterflied pork chop then fold over the other side on top and pinch to seal. You can use butchers’ twine to sew up the open side of the pork chop or use toothpicks to secure.
  5. Season both sides of the pork well with your favorite BBQ rub and place on the smoker for about 90 minutes or until the pork chop has reached an internal temperature of 155°F.
  6. Brush the pork chops with pepper jelly and let them cook for about 5 more minutes. Remove from the grill making sure to remove the toothpicks/butchers’ twine and enjoy!

Ingredients:


For the Chorizo Filling:

  • 8oz. ground chorizo
  • 8oz. cream cheese
  • 1 cup shredded quesadilla cheese
  • 2 tbsp chives or scallions
  • 1 tbsp BBQ rub
  • 2 tbsp hot sauce – optional

watch recipe video

Chorizo Stuffed Pork Chops

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BBQ Craft Blend Pellets - Tailgating BBQ

BBQ Craft Blend Pellets - Tailgating BBQ

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