The trick is to smoke the meat and not make the meat smoke


  Date: August 20, 2016
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Adding stuffing to grilled pork chops is one of the ways you can try to avoid dry tasteless pork chops. This recipe used a spinach and cream cheese based stuffing and was relatively easy to reduce the sodium on. One convenience is you can make the stuffing up to 12 hours ahead of time and refrigerate ti for later use. The bone-in center cut porks chops had a pocket cut into them for the stuffing and both the outside and the pocket get seasoned with the spice rub. After the pork chops were stuffed, the edges were sealed with toothpicks and the chops were ready for the grill. The Egg had been preheated to 450 degrees with a cast iron grill grate installed to help gets some good grill marks. The chops were direct grilled for 4 minutes per side. At this point the recipe called for the chops to be finished by turning them on their sides with the bone-side down. The intent was to keep the filling from oozing out as the chops finished grilling. I was worried the chops would be difficult to get to stand on their end, and my worries were justified. I was prepared however. After a few unsuccessful attempts at standing the chops on end, I placed them in a rib rack to hold them steady. This worked like charm and the chops were taken to 140 degrees internal temperature and were pulled and served. I had made some smoked sweet potatoes to serve with the chops. They were smoked on another Egg which was set up with a Cyber Q WiFi to control the temps of the Egg and monitor the temps of the sweet potatoes. The sweet potatoes were taken to an internal temp of 212 and I have made these enough times I was able to get them to finish up when the chops were ready. This was a very good chop indeed. The rub was simple but gave the chops some great flavor and the stuffing helped keep the chops moist and had great flavor as well. This was a relatively fast and easy recipe to make and turned out some great grilled chops. The smoked sweet potatoes were a perfect pairing for the pork chops.
Recipe Source:
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The Kamado Grill Cookbook
The Kamado Smoker & Grill Cookbook (eBook):
Spinach-Stuffed Pork Chops - Page n/a
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This meal was low sodium to begin with. The salt for the dry rub and stuffing was substituted for. The only other ingredient with sodium was the cream cheese, but the serving size was only 125mg of sodium well under the 350mg allowance I have for a weekday meal and 500mg for my Saturday allowance. The sweet potatoes used unsalted butter and were seasoned without sodium.


  • I used Mrs. Dash Table Blend in lieu of Kosher salt to season the rub and stuffing.
  • I used Mrs. Dash Table Blend in lieu of Kosher salt to season the sweet potatoes before smoking,.

Comments: The chops turned out great. They had lots of flavor and I never felt like they were missing flavor due to the use of a salt substitute.
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
  • BGE Cast Iron Grill Grid
  • SR Rib Rack
  • SR 19" Locking Tongs
  • Thermapen Super-Fast Thermometer
  • Stump Chunks Fire Starter
  • Rockwood Lump Charcoal