Preheat smoker to 250°F.
Cook rice according to package directions.
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.
In a medium bowl, combine cooked rice, pork sausage and ¼ teaspoon of the Cajun seasoning. Spoon stuffing loosely into pockets. Sprinkle with remaining ¼ teaspoon of Cajun seasoning and black pepper.
Place pork chops on middle rack of smoker and smoke for 1 - 1¼ hours or until the internal temperature reaches 160°F.