Directions

1. Place a Himalayan salt plate in the center of the cooking grate of your Napoleon Prestige P500RSIB-1. You are going to slowly heat the salt plate, to ensure it doesn’t crack as the temperature rises. Light the outside burners and turn to low heat. In 10-15 minutes turn the burners to medium. Another 10-15 minutes, turn to high. When the chamber reaches about 400°F light the two center burners and turn to low heat. You can increase these as well to achieve a target chamber temperature of roughly 500°F.

2. Dice two slices of bacon. Cook in a skillet on the side burner. Combine the cornbread, cream cheese and maple syrup in a bowl and mix well. Add the diced cooked bacon. Season with R Butts R Smokin' R Beef BBQ Rub. Transfer the mixture to a small zip top bag.

3. To slice the pockets in the pork chops. Insert the knife horizontally halfway up the side of the chop. Moving the tip of the knife, slice a pocket that covers most of the area, but do not poke through to the other side. Move the base of the knife as little as possible.
4. Partially cook the two remaining strips of bacon on the slat plate. Lightly brown them, but don’t completely cook them. You’re going to wrap them around the chop and cook them again.

5. Make a small cut to remove one corner of the zip top bag containing your stuffing. Squeeze the bag to pipe the filling into the chop at the opening of the pocket you sliced. Fill until the pocket is full. Season all surfaces of the chop with R Butts R Smokin' R Beef BBQ Rub.

6. Wrap a par-cooked slice of bacon around the perimeter of the chop. It may not wrap completely around, just be sure to cover the opening of the pocket. Pin the bacon to the chop using toothpicks.

7. Place the chops on the salt plate. When the surface is nicely browned, flip the chops and and continue cooking until the internal temperature reaches 140°F. Be sure to monitor the internal temperature with an instant read thermometer, such as the Maverick PT-75.