Jackie Weight Stuffed Double Pork Chop

Jackie Weight Stuffed Double Pork Chop

  • Prep Time15 min
  • Yield2 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • Indirect & Direct


  • 1 x 2 bone Pork Loin ‘Tomapork’ Chop
  • 100g Chestnut Mushrooms
  • ½ a leek (white part only)
  • 50g Smoked Streaky Bacon
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon fennel seeds
  • 2 tablespoons JW Chicken Rub (or rub of your choice)




Finely chop the mushrooms, leek and bacon and fry until cooked through and most of the moisture has evaporated.


Add the salt, pepper and fennel seeds, mix through. Leave mixture to chill.


Using a sharp knife, make a pocket in the pork loin chop from the bone side (between the bones), be careful not to go through or make holes.


Push the chilled filling into the pocket in the pork chop and using some butchers twine tie the bones together, wrapping around the bottom ends of the bones to seal the pocket. Score the fat in a crisscross pattern.


Sprinkle the outside of the meat on all sides, with JW Chicken Rub, or a rub of your choice.


Cook over indirect heat (Coals to one side) at 225F until the pork internal temperature measures 60C (ensure you probe the pork meat, not the filling).

Jackie Weight was the first and to date only non-American to win the coveted overall Grand Champion Title at the Jack Daniels Invitational BBQ Competition (2004) in Lynchburg, Tennessee

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Stuffed Tomapork Chop

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