Name: Stuffed Pork Steaks
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 3 cloves garlic (lightly mashed); 2 tablespoon black peppercorns; 1/2 tablespoons fresh thyme (roughly chopped); 1/2 cup sugar; 1/4 cup kosha salt; 1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot; 1/2 bay leaf; 1 quart water; 4 pork steaks (1 1/2 inches thick); 1 pound pork (25% fat content); 1/4 teaspoon freshly grated ground nutmeg; 2 teaspoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot; 1/4 teaspoons white pepper; 1/4 teaspoon cayenne pepper; 1 teaspoon sugar; 1/2 teaspoon pink curing salt; 4 sprigs sage; 4 sprigs thyme; 2 tablespoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot; 2 tablespoons brown sugar; 1/4 cup apple juice; 1 stick butter (melted); 2 tablespoon brown sugar

Pork steaks are stuffed with homemade sausage before being topped with fresh sage and thyme then sprinkled with a hot and sweet rub. Smoked and then broiled it has many layers of flavor.

The sausage seasoning is subtle yet complements the pork flavors including additions of nutmeg, cayenne, and white pepper. Try frying off a small amount and tasting before stuffing to see if you like the flavor balance.

Fresh sage and thyme are used to cover the sausage stuffing, if you don’t like these try other fresh herbs or simple don;t do and sprinkle with the rub.

Swipe to see all photos

A raw pork steak with a sausage stuffing and fresh sage and thyme.

Once stuffed with sausgae the expossed filling is covered with fresh sage and thyme and the meat sprinkled with a sweet rub.

A raw pork steak being sliced down the center.

The thick pork steak is sliced to create a pocket to place the sausage stuffing.

A serving of stuffed pork steak with a slice out exposing the sausage filling.

Once cooked, the pork steak is served offering a tasty pork outer and rich sausage filling.

Stuffed Pork Steaks Recipe

Harry Soo

reviews

This recipe is sponsored by Slap Yo’ Daddy.

Pork steaks are slit and then stuffed with a homemade pork sausage before being smoked and broiled.

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Preparation 30

Cook 1 15

Ready in 1 45

Servings

CourseMain Dish

InfluenceGlobal

DifficultySeasoned

MethodSmoke

Similar RecipesStuffed

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Ingredients

Pork Brine

3 cloves garlic lightly mashed
2 tablespoon black peppercorns
1/2 tablespoons fresh thyme roughly chopped
1/2 cup sugar
1/4 cup kosha salt
1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot
1/2 bay leaf
1 quart water
4 pork steaks 1 ½ inches thick

Sausage

1 pound pork 25% fat content
1/4 teaspoon freshly grated ground nutmeg
2 teaspoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot
1/4 teaspoons white pepper
1/4 teaspoon cayenne pepper
1 teaspoon sugar
1/2 teaspoon pink curing salt
4 sprigs sage
4 sprigs thyme

Stuffed Pork Steak

2 tablespoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot
2 tablespoons brown sugar

Mop

1/4 cup apple juice
1 stick butter melted
2 tablespoon brown sugar

Equipment

1-gallon ziplock bag
smoker
foil half pan
2 applewood chunks

Directions

Pork Brine

Lightly mash the garlic with the side of a heavy knife, remove the garlic peel, and rough chop. Crush the black peppercorns lightly to release their aroma. Remove the leaves from the fresh thyme and rough chop.
Place the garlic, peppercorns, thyme, sugar, salt, hot rub, and bay leaf in a gallon ziplock bag, then add the water and shake well to combine.
Make a slit in each of the pork steaks suitable for stuffing.
Place the pork steaks into brining bag then press out excess air and chill for at least one hour but not more than 8 hours. Flip the bag at least once during this time to ensure an even brine.

Sausage

In a large bowl add the pork, fresh nutmeg, hot rub, white pepper, cayenne pepper, sugar, and curing salt. Combine well by hand or with a sturdy spoon.
Cover the bowl with sausage mix with plastic wrap then chill while you brine your chops

Stuffed Pork Steak

Preheat the smoker to 275 degrees F (135 degrees C). When at temperature add two tennis-sized applewood chunks.
Remove pork chops from the brine then scrape away any brine ingredient adhering to the pork chop. Pat dry.
Divide the sausage mixture into four portions, one for each pork steak. Stuff the cut of each pork steak with the pork sausage mixture.
Lay sage leaves and thyme over the exposed sausage stuffing.
Mix the hot rub and brown sugar. Season the stuffed chops with this rub mixture evenly on all sides.
Place the stuffed pork steaks into the preheated smoker.
Smoke the stuffed pork steaks until the internal temps in the sausage and the chop is at about 140 degrees F (60 degrees C). This takes about 45 to 75 minutes depending on your pit and how cold the chops were when you put them in.

Wrapping Liquid

Combine the apple juice, butter, and brown sugar.
Remove the stuffed pork steaks from the smoker and place them in a half aluminum foil pan. Add the wrapping liquid by drizzeling lightly over the pork steaks.
Place the foil pan under a kitchen broiler until you get a nice char on the surface of the chops.
Flip over and repeat on the other side to get a nice char from your broiler.
Remove and let rest for 5 minutes.
Plate the stuffed pork steaks and drizzle the foil pan liquids. Garnish with some greens and serve hot.

Nutritional Information

Calories: 715kcalCarbohydrates: 53gProtein: 22gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 143mgSodium: 7631mgPotassium: 546mgFiber: 3gSugar: 40gVitamin A: 1193IUVitamin C: 5mgCalcium: 212mgIron: 7mg