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1/2 cup Peach or Apricot Preserves
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2 tbsp Apple Cider Vinegar
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1 tbsp Honey
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1 tsp Red Pepper Flakes (adjust for your heat tolerance)
The Step-by-Step Execution
1. The “Wallet” Cut Lay the chop flat. Insert a paring knife into the thickest part of the side. Slice inward to create a wide pocket, but do not cut through the back or the sides. You want a “wallet” that can hold a lot of cash (cheese).
2. Stuff and Secure Fold your bacon crumbles and minced jalapeño into the three-cheese mixture. Stuff each pocket until full. Seal the opening with 2-3 toothpicks in a “stitch” pattern. This is vital so the cheese doesn’t commit a “prison break” in the smoker.
3. The Smoke (The Flavor Layer) Preheat your smoker to 225°F using Pecan or Applewood. Rub the outside of the chops with oil and the dry rub. Smoke until the internal temperature hits 135°F (usually about 75–90 minutes).
4. The Glaze & Sear (The Finish) Simmer your glaze ingredients in a small pan until syrupy. Once the chops hit 135°F, brush them heavily with the glaze. Crank the smoker to 400°F (or move to a hot grill) for 2 minutes per side to caramelize that sugar into a sticky, spicy crust.
5. The Rest Pull them at 145°F. Let them rest for 10 minutes. If you skip the rest, the melted cheese will be too liquid and run out; resting allows the cheese to “set” into a creamy custard-like texture.
3 Keys to Perfection
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The Jalapeño Secret: Mincing the pepper into the cheese provides a “background heat” that perfectly complements the “sweet heat” of the glaze.
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The Bacon: Cook the bacon until it’s extra crispy before crumbling it into the cheese. It will soften slightly inside the chop, so starting extra crunchy ensures it keeps its texture.
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Don’t Over-Smoke: Pork chops are lean. If you leave them at a low temp for too long, they will dry out. Use a meat probe to ensure you hit that 135°F mark exactly before you start the sear.
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