Smoked Pork Chops with Corn and Black Bean Stuffing Recipe

Pork Chops with Corn & Black Bean Stuffing

Prep Time: 20 minutes  Yield: Serves 4

This rub recipe is so full of flavour, you won’t need anything else. Smoke the meat using cherry, Maple or Oak bisquettes. Any of them will work great.



4  boneless pork loin chops (1 1/2 inch thick)

2 tbsp brown sugar

1/2 tsp salt

1 tbsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1 can corn, drained

1 can black beans, rinsed and drained

1 cup salsa

Bradley Flavor Bisquettes – Maple, Oak or Cherry


  1. Holding knife horizontally, insert into the thick end of each pork chop and cut to make a deep pocket. Be careful not to pierce through the other end.
  2. In a small bowl, mix together the brown sugar, salt, chili powder, cumin and cayenne. Rub the mixture all over the outside of the pork chops.
  3. In a large bowl, toss together the corn, black beans and salsa. Spoon into the pork chops.
  4. Place the pork chops on smoker racks.
  5. Set the smoker to 250°F using wood bisquettes of choice (Maple, Oak or Cherry work great).
  6. Smoke the pork until they reach an internal temperature of 155°F, approximately 2 1/2 hours.
  7. Serve immediately.

By Steve Clyka.