One of Paula Deen's favorite southern comfort recipes!
Paula Deen's Stuffed Pork Chops with Grits
- 4 1 1/2- to 2-inch thick Pork Chops (bone-in and split to bone), 1 1/4 cups Milk, 1 lb Bulk Sausage, Paula Deen's House Seasoning as needed (1 cup salt; 1/4 cup pepper; 1/4 cup garlic powder), Olive Oil (for brushing), 2 cups Water, 1 tsp Salt, 1 cup Quick Cooking
- To make Paula Deen's House Seasoning, mix together 1 cup salt, 1/4 cup pepper, and a 1/4 cup garlic powder in an airtight container. Will keep for 6 months. (Paula sometimes like to add onion powder to her House Seasoning. You can, too, if you so choose.)
- Set up grill (or grill pan/skillet) for direct grilling. When coals are white hot, spread them evenly and place grate on top to heat.
- If you are not comfortable cutting the pork, a butcher can do it for you. After pork chop is cut, 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).
- Brush oil on grill grate to prevent sticking.
- 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.
- In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
- Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter (Paula sometimes adds cream cheese) and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.