This works better on indirect heat but can still be done on a grill. I used my 22.5" weber and offset the coals and the chop. I also added a couple small pieces of pecan wood for smoke, and this sucker turned out PERFECT. I hope you enjoy...
1) 1 Thick cut butterflied pork chop
2) 3 pieces of thick cut bacon
3) 1 Jalapeno
4) 1 slice of onion
5) mushrooms
Step 1) Season the pork chop and let it sit for 20 minutes
Step 2) Place onions, sliced jalapenos, and mushrooms on top of pork chop
Step 3) Fold pork chop over to enclose the veggies
Step 4) Wrap 2 pieces of bacon around the pork chop across the "width" and 1 piece of bacon across the "length"
Step 5) Put on smoker or gill and cook until internal temperature of 155
Step 6) Let it rest for 5 minutes before cutting into
Optional) I used some of my BBQ sauce mixed with a little honey and glazed the chop about 10 minutes before I took it off the pit. This added another flavor profile that I think made this thing stellar!
1) 1 Thick cut butterflied pork chop
2) 3 pieces of thick cut bacon
3) 1 Jalapeno
4) 1 slice of onion
5) mushrooms
Step 1) Season the pork chop and let it sit for 20 minutes
Step 2) Place onions, sliced jalapenos, and mushrooms on top of pork chop
Step 3) Fold pork chop over to enclose the veggies
Step 4) Wrap 2 pieces of bacon around the pork chop across the "width" and 1 piece of bacon across the "length"
Step 5) Put on smoker or gill and cook until internal temperature of 155
Step 6) Let it rest for 5 minutes before cutting into
Optional) I used some of my BBQ sauce mixed with a little honey and glazed the chop about 10 minutes before I took it off the pit. This added another flavor profile that I think made this thing stellar!
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