Paula Deens Stuffed Pork Chops With Grits Recipes

PAULA DEEN'S STUFFED PORK CHOPS WITH GRITS

Steps:

• 1 cup salt 1/4 cup pepper 1/4 cup garlic powder 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.) step 2 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 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. step 3 Olive Oil, for brushing 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. step 4 1 1/4 cups Milk 2 cups Water 1 teaspoon Salt 1 cup Quick Cooking Grits, not instant Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving). step 5 1/2 cup Butter Cream cheese Brush oil on grill grate to prevent sticking. step 6 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. step 7 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. step 8 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.

LADY AND SONS FRIED PORK CHOPS - PAULA DEEN

Steps:

• Heat oil in a large, heavy bottomed pot to 350 degrees F.
• Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess.
• Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest.
• Drain on paper towels before serving.
• House Seasoning:. 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder.
• Mix ingredients together and store in an airtight container for up to 6 months.