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SYD Oink and Squeal Stuffed Pork Chop

Oink and squeal are the two sounds your guests are apt to make after they bite into the Slap Yo Daddy version of a carefully deconstructed and constructed stuffed pork chop. The first deconstructed process begins with a wet brine solution of water, salt, sugar, and spices that infuses the pork chop with flavorful liquid that makes it succulent in order to prevent it from drying out during the cooking process. The second deconstructed process is to go the extra mile to make a simple homemade sausage with ground pork to make your guest swoon from your attention to detail. Of course, if you’re not in the sausage making mood, you can always take a shortcut and get your favorite store-bought sausage. You remove it from the casing to stuff your brined pork chop. I won’t tell if you won’t. The constructed part comes together with a two-stage technique where you smoke your stuffed pork chop, drizzle some special mop liquid on top, and then finish it under the broiler to get a beautiful crispy crust on the chop and also on the homemade sausage. Serve it with some reduced pork jus and your smoky and tender oink and squeal creation is ready to tantalize even the most discerning Iron Chef epicurean.

Carefully cut a slit before you brine the pork chop

  • Total Time: 1 hour 45 mins
  • Yield: 4 1x


Units Scale
  • Four 1 1/2 inch thick pork chops
  • SYD Hot Rub
  • 2 tablespoons brown sugar

For brine:

  • 1 quart water
  • 1/2 cup sugar
  • 1/4 cup Diamond Crystal Kosher Salt
  • 3 tablespoon SYD Hot Rub
  • 3 garlic cloves lightly mashed
  • 2 tablespoons black peppercorns, slightly crushed in mortar pestle
  • 1/2 tablespoons fresh thyme, roughly chopped
  • 1/2 bay leaf

For sausage (alternatively you can use your fav store bought sausage)

  • 1 lb ground pork at least 25% fat content
  • 1/4 teaspoon freshly grated ground nutmeg
  • 2 teaspoons SYD Hot Rub
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon pink curing salt (sodium nitrate to give it a characteristic sausage taste; skip this if you like)

For mop:

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


  1. Lightly mash garlic with side of heavy knife. Remove garlic peel and rough chop the garlic. Crush the black peppercorns lightly to release their aroma. Remove the leaves from the fresh thyme and rough chop
  2. Place all seven brine ingredients into a gallon Ziploc freezer bag. Add one quart of water and mix well
  3. Make a slit for stuffing the sausage in one side of the pork chop. Put chops into brining bag, press out excess air, and place in fridge for at least one hour but not more than 8 hours. Flip the bag at least once while bag is in the fridge to ensure even brining
  4. Mix sausage ingredients in a bowl. It’s best to use freshly ground nutmeg versus the spice bottle version. Cover with saran wrap and refrigerate sausage mixture while you brine your chops
  5. Prepare your smoker for 275-degree cooking. Prepare two tennis-sized apple wood chunks
  6. Remove pork chops from brine and scrape away any brine ingredient adhering to the pork chop. Pat dry
  7. Remove the sausage mixture that was resting in the fridge and divide into four portions for each of your four chops. Stuff the cavity of the pork chop with the pork sausage mixture
  8. Mix some SYD Hot rub with equal parts of brown sugar. Season the stuffed chops with this rub mixture evenly on each side
  9. Put the stuffed chops into your 275-degree pit. Toss a couple of tennis-sized apple wood chunks into the pit to kiss the chops with some sweet apple smoke
  10. Smoke the chops until internal temps in the sausage and the chop is at about 140 degrees, about 45 to 75 minutes depending on your pit and how cold the chops were when you put them in
  11. Remove from pit and place in a ½ aluminum foil pan. Mix the moping liquid and drizzle on top on the chops in the foil pan
  12. Put the foil pan under a kitchen broiler until you get a nice char on the surface of the chops
  13. Flip over and repeat on the other side to get a nice char from your broiler
  14. Remove and let rest 5 minutes. Pour the remaining mop into the foil pan and scraps the bits to make a nice pork jus. Strain if needed and keep foil pan juices warm.
  15. Plate your Oink and Squeal Stuffed Chops and drizzle the foil pan liquids on top. Garnish with some greens and serve hot.
  16. Enjoy!

  • Author: Harry Soo
  • Prep Time: 30 mins
  • Cook Time: 75 mins
  • Category: Entree
  • Cuisine: American