3. The Sweet-Heat Glaze
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1/2 cup Honey or Apricot Preserves
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2 tablespoons Apple Cider Vinegar
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1 tablespoon Sriracha or Hot Sauce
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1/2 teaspoon Red Pepper Flakes
Step-by-Step Instructions
1. Prep the Smoker Preheat your smoker to 225°F. Use a fruit wood like Apple or Cherry—it pairs perfectly with pork and the sweet glaze.
2. Make the Pocket Lay a pork chop flat. Using a sharp paring knife, cut a slit into the side of the chop to create a deep pocket. Be careful not to cut all the way through to the other side or the bottom.
3. Stuff and Seal Mix all the Triple Cheese ingredients in a small bowl. Stuff about 2–3 tablespoons of the mixture into each chop. Use toothpicks to “sew” the slit shut so the cheese doesn’t leak out during the smoke.
4. Rub and Smoke Coat the chops in olive oil, then rub generously with the Brown Sugar/Paprika rub. Place the chops directly on the smoker grates. Smoke until the internal temperature of the meat reaches 135°F (about 60–90 minutes).
5. The Glaze and Sear While the chops smoke, whisk the glaze ingredients in a small pan over low heat until smooth. Once the chops hit 135°F, brush them heavily with the glaze.
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Optional: Turn your smoker up to 400°F (or move them to a hot grill) for 2 minutes per side to caramelize the glaze and get a quick sear.
6. Rest Pull the chops once they hit an internal temperature of 145°F. Let them rest for 10 minutes. This is crucial—if you cut them immediately, the cheese will run out like water.
Why This Works
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Smoked Gouda: Using a smoked cheese inside a smoked meat creates “layers” of smoky flavor that stay creamy.
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The “Carryover” Cook: Pork is best at 145°F. Pulling it at the right time ensures the meat stays juicy while the cheese center is perfectly molten.
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Acid in the Glaze: The apple cider vinegar in the glaze is the secret; it breaks down the heaviness of the cheese.
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