Grilled Cornbread And Sausage Stuffed Double Cut Pork Chops

Directions

1. 1. Preheat the oven to 400 degrees.
2. 2. In a large saute/fry pan, over medium heat, add in 1 Tbsp. of vegetable oil. When the oil is warm, add in the sausage and render for about 3 min.
3. Add in the onions, bell peppers, and celery. Saute/fry for about 5 min or possibly till the vegetables are wilted. Season with salt and pepper. Stir in the garlicup
4. 3. Add in the cornbread and stock and mix well. Season with salt and cayenne.
5. Cook, stirring, for about 2 to 3 min. Remove from heat and stir in the parsley. Cold the dressing.
6. 4. Make a 1 to 2 inch slit on the side of the pork chop. Season the entire chop with salt and cayenne. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 c.. The chop will be very full. Season the outside of each chop with the remaining oil. Place on the warm grill and cook for 6 to 8 min on each side for medium, turning the chops every couple of min to prevent the chops from over cooking.
7. To serve: Mound the greens in the center of each plate. Place the chops on top of the greens. Spoon the reduction over each chop. Garnish with parsley.
8. Serves: 4