Branson West Store: (417) 272-1055

Smoked Stuffed Apple Bacon Pork Chops 

by Montana Max


      • 4 pork chops, approx 1” thick 

      • Sea salt & black pepper 


        • 1 apple, any sweet variety will work, diced 

        • 6 slices of bacon, diced 

        • 1 shallot, diced 

        • 4 oz smoked Gouda 

        • Salt and pepper 


          • 1 TBL butter 

          • 1 shallot diced 

          • 2 tsp all purpose flour 

          • 1/2 cup chicken stock 

            • 2 TBL apple cider vinegar 

            • 1 tsp fresh sage, chopped 

            • 2 tsp real maple syrup


          1. Preheat the smoker to 400° F. 
          2. Begin making the filling:  Core and dice apple into small pieces (okay to leave skins on). Dice bacon and shallot and cut gouda into small cubes. 
          3. Preheat a large skillet over medium heat and add about a tablespoon of oil. 
          4. Add diced bacon and cook until bacon fat is partially rendered, approx 3 to 4 min 
          5. Add diced shallot and cook until almost all of the bacon fat is rendered.  
          6. Add apples and season with a little salt and pepper. Cook everything together until apples are softened and bacon fat is completely done rendering. 
          7. Scoop the filling mixture out of the pan into a medium bowl, but leave the grease in the skillet. 
          8. Let the apple bacon filling cool down some and then add in gouda cheese. Stir to combine. Set aside. 
          9. Place pork chop onto a cutting board. Using a sharp knife, cut a pocket in the pork chop that is large but don’t slice all the way through. Helpful to lay your hand on top of the pork chop while slicing. 
          10. Stuff each pork chop with the filling.  If needed, you can secure the opening with a toothpick. 
          11. Prepare to sear pork chops and make sure skillet is at medium-high heat. 
          12. Place stuffed pork chops into the skillet and let it sear for a couple of minutes until nicely browned. Flip them over and let them sear for about a minute to get nice color. Remove. 
          13. In preheated smoker, place the seared stuffed pork chop directly on the smoker grates. 
          14. Cook until internal temperature reaches 145°. (approx 20 minutes or so) 

          To Make the Sauce: 

          1. Melt butter in a sauce pot over medium heat and add diced shallots. Cook shallots until translucent, softened, and start to brown. 
          2. Sprinkle flour over the shallots and stir to coat.  
          3. Slowly pour in chicken stock as you whisk continuously. 
          4. Add vinegar, Cowboy Crafted Beer mustard, maple syrup, sage, salt, and pepper. Whisk well until sauce is smooth, bubbly, and thickened. 
          5. Top pork chops with warm sauce and garnish with chopped fresh chives.  Time to dish up!