Step 1

Rinse pork chops under cold water.

Step 2

Make a brine solution using ½ gallon of cold water and ½ cup of coarse kosher salt.

Step 3

Mix the water and salt together until the salt is dissolved.

Step 4

Place the pork chops in a lidded container.

Step 5

Pour the brine solution over the chops until they are covered.

Step 6

Cover with a lid or plastic wrap and place in the fridge.

Step 7

Brine for about 2 hours.

Step 8

Remove from brine and rinse to remove any extra salt.

Step 9

Sauté about a 1/3 cup mixture of celery, onions and bell peppers with 1 TBS of cooking oil.

Step 10

Remove vegetables and brown 1 lb of breakfast sausage in the same pan.

Step 11

Add the vegetables to the sausage to combine and remove from heat to cool.

Step 12

Season pork chops with Jeff’s Texas style rub inside the pocket and on the outside.

Step 13

Stuff the chops with the sausage mixture.

Step 14

Leave the pork chops sitting pocket side up leaning against the side of a foil pan.

Step 15

Set up your smoker for cooking at 225°F (107°C) using indirect heat.

Step 16

Place the pan of pork chops on the smoker grate.

Step 17

Smoke cook the meat for about 2 hours or until they reach 145°F (63°C) in the thickest part.

Step 18

Serve immediately.