Ingredients

1 cup uncooked rice (your favourite type)
450 g hot or mild pork sausage
6 pork chops, centre cut (each 2 – 2.5 cm thick)
½ tsp Cajun seasoning, divided
½ tsp freshly ground black pepper

Preparation

1. Preheat smoker to 120°C.
2. Cook rice according to package directions.
3. Meanwhile, in a skillet over medium heat, brown pork sausage. Drain and set aside. Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone.
4. In a medium bowl, combine cooked rice, pork sausage and ¼ tsp of the Cajun seasoning. Spoon stuffing loosely into pockets. Sprinkle with remaining ¼ tsp of Cajun seasoning and black pepper.
5. Place pork chops on middle rack of smoker and smoke for 1 – 1¼ hours or until the internal temperature reaches 70°C.

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