From Emeril Live
5 stars based on 11 Reviews
Servings: 4 servings
Cook Time: 45 min
4 (1 1/2-to 2-inch thick) pork chops, bone-in, split to bone
1 pound bulk sausage, split into 4 equal portions
Paula Deen’s House Seasoning, as needed
Olive oil, for brushing
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter
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). 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 and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.