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1
Set up grill for direct grilling.
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2
When coals are white hot, spread them evenly and place grate on top to heat.
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3
Meanwhile, stuff each pork chop with sausage and rub meat liberally with House Seasoning.
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4
Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).
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5
Brush oil on grill grate to prevent sticking.
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6
Place pork chops on grate and grill until nicely browned, about 5 to 6 minutes.
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7
Turn and repeat process.
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8
An internal temperature of 160 degrees F is recommended for pork.
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9
Make sure your sausage stuffing and pork chop is thoroughly cooked.
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10
Grits:
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11
In a small pot, bring water, milk, and salt to a boil.
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12
Slowly stir grits into boiling mixture.
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13
Stir continuously and thoroughly until grits are well mixed.
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14
Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.
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15
Add more water if necessary.
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16
Grits are done when they have the consistency of smooth cream of wheat.
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17
Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.
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18
House Seasoning:
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19
1 cup salt
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20
1/4 cup black pepper
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21
1/4 cup garlic powder
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22
Combine all ingredients in a small bowl.
