Pineapple-Mango Stuffed Pork Chops
In today’s video recipe, I’ll show you how to make Pineapple-Mango Stuffed Pork Chops on the Pit Barrel Cooker. The recipe starts with a flavorful brine that will keep the chops moist while cooking. Then, we will make a pineapple and mango stuffing. While cooking the chops, we’ll apply a Pineapple and Mango Ghost Pepper Glaze for another layer of flavor and a little spice.
8 cups water
½ apple cider vinegar
½ cup Kosher salt
¼ cup brown sugar
¾ tablespoons black pepper
2 teaspoons minced garlic
¼ cup Worcestershire
2 bay leaves
1 cup chopped pineapple
½ cup cooked and chopped sausage
In a large pot add all of the brine ingredients. Stir briskly until the salt and sugar are dissolved.
Place the pork chops in the brine and put in the refrigerator for 4 – 8 hours. I brined these for 7 hours.
Remove the pork chops from the brine and pat dry with paper towels.
Start the coals on the Pit Barrel Cooker (PBC).
Mix the stuffing ingredients together.
Stuff each pork chop pocket with the pineapple/mango/sausage stuffing. If needed, use toothpicks to hold the chops together and stuffing where the slits are cut.
Season both sides of the pork chops with Tennessee Whiskey Chop House Seasoning. You can substitute your favorite pork BBQ rub.
Place the chops on the PBC and cook for 20 minutes.
Turn the chops over and apply the Pineapple & Mango-Rum Ghost Pepper Sauce. Cook until the pork chops reach an internal temperature of 145 degrees (10 to 20 minutes).
Remove the chops from the PBC and let rest 10 minutes, then serve.
For the step-by-step recipe details, watch our Stuffed Pork Chop video.
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