Smoked Apple & Walnut Stuffed Pork Chop

October 11, 2011
by Curt

All I could say when I pulled these off and sampled one after letting them rest for a half hour was; Dayamn that’s good!!

Once again, my wife has put together just the right combination of flavors for the marinade, and for the stuffing. I don’t know which one I like better, the pork chops, or the stuffing. So the best way to eat this is to take a bite of both at the same time.

All the different flavors in the stuffing mixed with the pork chop was so amazing and delicious. There were nothing but ooohs and aaaahs from all that tried them!

Let’s take a look at how these came to be!

Smoked Apple & Walnut Stuffed Pork Chop

You will need:

4 center cut boneless pork chops.

Marinade Ingredients

12 oz. can apple juice (frozen concentrate – thawed)
1/2 cup apple cider vinegar
1 teaspoon allspice

Stuffing Ingredients

1 apple
1 celery stalk
walnut pieces


First thing we want to do is to get the pork chops marinating, since we want them to marinate for at least 8 hours. (We did ours overnight)

1) In a microwaveable bowl, combine all the marinade ingredients together. Microwave for 30 seconds to dissolve the allspice into the juices. Put this into the refrigerator to let this cool for about 30 minutes before pouring over the meat.

2) Go ahead and cut the pocket into your pork chops now. (See the picture below for an example.) Then you want to put the pork chops into a container and pour  the marinade over them. (Reserve about 1/8 of a cup of marinade back for use in the smoker.) Seal the container and put them into the refrigerator for 8 hours.

3) After the pork chops have finished marinating, take them out of the refrigerator and pour off and discard the marinade.

4) Now lets prepare the stuffing. Dice the apple and the celery into about half inch pieces and combine these with the walnuts. Make equal proportions of all three ingredients. You won’t need to use all of the celery and apple in order to have enough to stuff 4 pork chops. But then if you’ve decided to make more than 4, chop accordingly.

5) Now fill the pocket in the pork chop with plenty of the stuffing.

6) Time to get the smoker going. You will want enough charcoal and wood for about 2 hours. In honor of all the apple in this, I used apple wood in the smoker. Bring it up to 240 degrees F and let it settle in there before putting the meat on.

7) Put the pork chops in a pan, and pour the 1/8 cup of reserved marinade into the bottom of the pan. Put these on the smoker and keep the temperature around 240 degrees F.

8 ) These should be done in about 1 hour and 15 minutes. It’s tricky to probe this thinner meat with a digital meat thermometer, but it should be at about 160 degrees F to be fully cooked.


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