Smoked Pork Chops Stuffed with Oaxaca Cheese and Green Chile
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Updated Aug 26, 2019
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I’m not a jealous wife, but when it comes to my husband talking about someone else’s recipes…I have to admit that I turn green with envy. Yes, it’s so silly, I admit. My hubby was telling me the other day that a friend of his on Facebook shared an amazing looking macaroni and cheese video, but then he said, “Don’t worry babe, I didn’t like it.” That’s when I realized he knows that I get jealous when he talks about someone else’s food.
My hubby loves to cook and usually finds inspiration with someone else’s recipes. For instance, this recipe was inspired by this Smoked Pork Chops Stuffed with Gouda and Bacon recipe he found on smoking-meat.com. This recipe is cooked low and slow in a smoker but if you do not own a smoker I have included a grilling option below. If you love to smoke meat I’d highly recommend checking out the website, although I might be slightly jealous.
These butterflied pork chops stuffed with shredded Oaxaca cheese and roasted green chile strips are cheesy, spicy, smokey, and juicy. The simple rub is less messy than a marinade and gives them a zesty Latin flavor. The best part is they are relatively simple to make and are a show-stopper. My husband is a huge fan of smoking meat and I’m a huge fan of eating his creations. It’s a win-win for everyone. Wouldn’t you agree?
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
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Smoked Pork Chops Stuffed with Oaxaca Cheese and Green Chile
Ingredients
- 1 tablespoon black pepper
- 2 tablespoons ancho chili pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon kosher salt
- 4 butterflied pork chops
- yellow mustard
- Oaxaca cheese, shredded
- 4 Anaheim or Hatch chiles, roasted, peeled, chopped
Instructions
- In a small dish combine dry ingredients with a fork.
- Drizzle mustard on pork chops and sprinkle the rub on top.
- Place cheese, about 2 tablespoons and chopped chile to the top of the pork chops on one half and then fold the butterflied pork chop in half. Apply mustard to the outside of the stuffed pork chops. Rub the mustard over the top and bottom of the pork chop then sprinkle rub on both sides.
- Secure the stuffed pork chops with butchers twine or wooden toothpicks.
- Preheat smoker to 225 to 240 degrees F. with cherry or your favorite smoking wood.
- Place the stuffed pork chops directly onto smoker grate.
- Smoke pork chops 1 1/2 to 2 hours depending on thickness.
- The pork chops are ready when they reach 145 degrees F.
- Grilling Option:
- Preheat an outdoor grill for medium heat.
- Lightly oil the grill grate.
- Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Really nice creation! Im going to give these a go but ive never seen Mexican cheese in my local. Might have to go further afield or just try mozeralla or something… are there any other cheeses you can recommend?
Thanks
Hi William, I would recommend muenster cheese. Best wishes and keep me posted if you make the recipe.
Love this recipe! Will have to give it a try
MARY M. MARTINEZ did you give it a try if you did than please let me know the taste.
Hey,
thanks for this nice recipe! I don’t use pork chops verry often but this looks inspiring! I’m going to reconsider my opinion and try these :-).
BTW no need to be jealous 😉 Your blog is inspiring enough.
Have fun smoking together!
Simon
Awww shucks. Thank you Simon!
I’ll take anything grilled. Gives it such a smoky good flavor