From Terry Black at Super Smokers:
Stuffed St Louis Loin Chops
1.5" thick chops
Cut slit to create pocket in your chops
Mix Italian sausage with Provolone cheese 50/50 as your stuffing
dredge the chops through a pork marinade of your choice
rub the chops inside and out with rub of your choice while wet with the marinade
mash together a fistful of your sausage and cheese stuffing and stuff the chop
use toothpicks to seal up the chop
cook indirect until IT is between 150-160
mop or baste with marinade near the end
When I do this recipe, I'll sear it at some point.
Tx, I like to give the chops a quick cure using 1TBs tenderquick mixed with 1 tsp of sugar. I sprinkle the chops with the cure and let them chill for 2 hours, rinse WELL then slice open and stuff.
Here is one post when I stuffed some with jalapeno cornbread... Jalapeno Cornbread Stuffed Chops cooked on Memphis Pro - Big Poppa Smokers
I buy them ready made and cook at 220 until about 160 internal temp. It's about 2 hours and they are moist and the exposed stuffing has a crispy layer.