Nueske’s Stuffed Pork Chop

If you do not know by now, I am a fan of Nueske’s applewood smoked meats. They have some of the best products around and once you get a bite of any of their products you will know why. They offer everything from bacon, to liver sausage, to thick cut pork chops. I’ve tried many of their products before, but this was the first time I tried their smoked pork chops.

When I opened a box that was shipped, I was floored by what was inside. When I first laid eyes on these pork chops, I was blown away. First of all, I had never realized they offered these chops, and secondly, when I felt them through the package, I fell in love. These things looked and felt awesome, and I knew right away they were going to taste great!

Nueske's Pork Chop

So when I thought of what I could make with these chops, I decided to stuff them. They were a perfect thick cut pork chop, and I knew they could handle some fillings.

Let’s get started.


  • 2 Nueske’s smoked pork chops
  • 1/2 lb of cremini mushrooms, wiped clean, and finely chopped or placed in a food processor (stems and all)
  • 2 tbsp of unsalted butter
  • 1 medium shallot, finely diced
  • generous pinch of salt
  • generous pinch of pepper
  • 1/4 cup of sherry wine
  • pinch of dried thyme
  • 4 slices of Havarti cheese

Begin by getting a large saute pan out and bring it to a medium, to medium high heat. Add in the butter, and let it melt. Add in the chopped mushrooms, shallot, salt, pepper, and thyme. Cook for about 15 minutes on medium heat, stirring on occasion. After about 10 minutes or so, add in the sherry, and cook until the sherry evaporates. Remove from the heat and let it cool.

How to make a Nueske's stuffed pork chop

Take a pork chop and make an incision in the pork chop, making a nice pocket. Be careful not to go all the way through. Repeat with the second pork chop.

Take half of the mushrooms and place inside of the pocket. Pack in the cheese, and press down. Repeat with the other pork chop.

Nueske's Smoked Pork Chop Recipe

Place the chops on a preheated grill over indirect heat. These chops are already smoked and precooked so you only need to warm them through, ensuring that the cheese is nice and melted.

Remove from the grill once the cheese is melted and serve. These pork chops were spot on in terms of that classic Nueske’s smoke, and when cutting into them, they were moist, and perfectly balanced with the cheese and mushrooms.

I think I won over my wife on these chops as well. Give these a shot, take a look at Nueske’s, and enjoy every minute of it! Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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