Stuffed Pork Chops with Grits

Name: Stuffed Pork Chops with Grits
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 4
Cuisine: Southern
Ingredients: 59 milliliters black pepper; 4 (1 1/2-to 2-inch thick) pork chops, bone-in, split to bone; 454 grams bulk sausage, split into 4 equal servings; 59 milliliters garlic powder; 4 servings Olive oil, for brushing; 237 milliliters salt

Stuffed Pork Chops with Grits might be just the main course you are searching for. One serving contains 757 calories, 52g of protein, and 59g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pepper, garlic powder, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 51 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Set up grill for direct grilling. When coals are white hot, spread them evenly and place grate on top to heat. Meanwhile, stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).

Ingredients you will need

Pork Chops

Dry Seasoning Rub

Sausage

Spread

Meat

Equipment you will use

Toothpicks

Skewers

Grill

Brush oil on grill grate to prevent sticking.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Place pork chops on grate and grill until nicely browned, about 5 to 6 minutes. Turn and repeat process. An internal temperature of 160 degrees F is recommended for pork. Make sure your sausage stuffing and pork chop is thoroughly cooked.

Ingredients you will need

Pork Chops

Stuffing

Sausage

Pork

Equipment you will use

Grill

Combine all ingredients in a small bowl.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

59milliliters

black pepper 4

(1 1/2-to 2-inch thick) pork chops, bone-in, split to bone 454grams

bulk sausage, split into 4 equal servings 59milliliters

garlic powder 4servings

Olive oil, for brushing 237milliliters

salt

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.