Stuffed Pork Steaks Recipe
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.
Preparation 30 minutes
Cook 1 hour 15 minutes
Ready in 1 hour 45 minutes
Servings 4
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 1/2 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.
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