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Tuesday, August 10, 2010

Apple Smoked Porkchops with Jalapeno Cornbread Stuffin'

It's been awhile since I smoked, grilled or even ate anything filling... I was getting kind of hungry for a home cooked meal. :)


I used some 2" thick chops, cut a pocket in the middle then gave them a quick cure with Tenderquick and turbinado sugar for 2 hours..
Rinsed and stuffed...


I made a stuffing using jalapeno cornbread with onion and whole kernals of corn. Added melted butter and chicken broth to bring it all together.





Stuffed the rinsed chops...then seasoned with cracked black pepper.



onto the Memphis Pro at 275F for 20 minutes, then kicked up the heat to 300F for the rest of the time. (about 2 hrs)









The quick cured, apple smoked, jalapeno cornbread stuffed chop with some fried green tomatoes, sweet easy fridge cucs and bacon topped salad...









It was so moist and tasty...



I ate maybe one fourth of the chop, and two fried green tomatoes and couldn't finish. lol ...I have leftovers for lunch and supper today. :)

17 comments:

Rothe Homestead Farm said...

If you still can't finish them, I'd be more than happy to help ya out!
Fantastic dinner Jeanie! ;)


Gene

Chez said...

whoooodoggies ~ gimme summa dat!!

cowgirl said...

lol Gene..Thanks! I still have one and a half pork chops left, but I ate the fried green tomatoes. :)
Ya better hurry!

cowgirl said...

Chez, if you want to beat Gene down here ya better hurry. lol
Thanks Chez... :)

Big Dude said...

Super looking chop Jeanie - never did a quick cure, what does the tenderquick do for the taste?

cowgirl said...

Thanks Larry! The cure makes chops pretty moist. I like to use it on chicken too.
If you cure too long they can make the meat "hammy" though. An hour or two is usually enough. Then they need to be rinsed well to get rid of the cure..
Also..the cure adds salt so you need to adjust and leave out any other salt in the spices you use.
I really like using it though.. especially on chops and pork loins.

Good luck to you if you give it a try Larry. :)

Ron said...

I need to quit visiting your blog and Chez's blog, because my eyes are getting fat.

You both know how to enjoy life too much!

Seriously, some really good looking food there, Cowgirl.

Jeffery said...

You just reminded me of how much ive been craving fried green tomatos! thx! Those chops look tasty too.

Ssteppe said...

Are you sure it was 295° to start? My Memphis Pro runs from 180°-275° in Smoke mode (in 5° increments), and from 300°-650° in Cook mode.

The meal looks good - I'll have to try that.

cowgirl said...

:) Ron.. I'm glad you enjoyed the pics. The chop was pretty tasty! Thanks Ron..

cowgirl said...

Jeffrey Thanks! I had a craving for those tomatoes too. I ate a couple of them while frying the rest, probably why I couldn't eat much of my chop. :)

cowgirl said...

Hi Ssteppe! I will check my notes. It very well could have been lower. I wanted to give the chops a few minutes of smoke before cooking.
It was probably 275. Thanks for giving me the heads-up! :)

cowgirl said...

Steve, it WAS 275F to start. I can't even read my own writing. lol
Thanks for catching that.. I will correct the post. :)

Mrs. JP said...

wow, that looks so good. I really needed some inspiration to cook tonight---thanks cowgirl!!

cowgirl said...

Thanks Mrs JP! I think that has been my problem lately.. I've had no inspiration to cook... and it's just too hot out. lol

Julie said...

My husband (the grillmaster) is getting this forwarded to him right away...yum!

cowgirl said...

Julie, Thank you! Hope they turn out well for you. :)