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 mango
- ½ cup cooked and chopped sausage
- 4 Pork Chops approximately 1” thick
- 2 tablespoons Tennessee Whiskey Chop House Seasoning
- Pineapple & Mango-Rum Ghost Pepper Sauce, recipe available here
- 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.