Paula Deen stopped by to share one of her favorite southern comfort recipes: Stuffed Pork Chops with Grits. Try it!
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things you'll need.
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 Grits (not instant)
1/2 cup Butter
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 cup salt 1/4 cup pepper 1/4 cup garlic powder
instructions 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.)
ingredients 4 1 1/2-to 2-inch thick Pork Chops, bone-in, split to bone 1 lb Bulk Sausage Paula Deen's House Seasoning, as needed
instructions 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.
ingredients Olive Oil, for brushing
instructions 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.
ingredients 1 1/4 cups Milk 2 cups Water 1 teaspoon Salt 1 cup Quick Cooking Grits, not instant
instructions Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).
ingredients 1/2 cup Butter Cream cheese
instructions Brush oil on grill grate to prevent sticking.
instructions 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.
instructions 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.
instructions 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.