4 thick cut pork chops
salt and pepper to taste
1/4 cup Cattle BoyZ Chipotle Maple Bacon BBQ Sauce
Honey Garlic Sausage Stuffing
1/4 lb. ground pork
3 tbsp. of honey
2 cloves of garlic, pressed or grated
2 tsp. salt
1 tsp. cayenne
1 tsp. sage
DIRECTIONS
Step 1
Start with the ground pork as cold as you can get it without being frozen. Using your hands, mix in the honey, garlic, salt, cayenne, and sage. Return the pork to the fridge to chill again for at least 15 minutes.
Step 2
Preheat your grill to 375°F and prepare for both direct and indirect grilling.
Step 3
Remove the pork chops from the fridge and using a sharp knife, carefully cut a pocket into each one. Try to leave the opening only as large as your thumb, or slightly bigger than that, you don’t want the stuffing to come out when you’re grilling. Also be careful not to cut yourself, or extra holes into the pork that the stuffing can come out of.
Step 4
Take the ground pork out of the fridge and stuff the pockets with as much sausage as it will hold. Make sure that you get it all in there.
Step 5
Season both sides of the pork chops with salt and pepper to taste. Sear the pork chops over direct heat for 3 to 5 minutes per side, or until sear marks form. Transfer the chops to just beyond the on burner and slather them with the Maple Bacon sauce. Close the lid and bake the pork for about 10 minutes.
Step 6
After 10 minutes, flip the pork, slather the other side of the pork with more sauce, then close the lid and let them grill-bake for another 10 minutes.
Step 7
Once they’re done, rest the pork for about 5 minutes before adding a little more sauce and serving with your favorite seasonal veggies or a salad.
Honey Garlic Sausage Stuffed Pork Chops With Chipotle Maple Bacon Sauce – the name sounds complicated but the recipe really isn’t. These were super awesome. The outside was saucy, hot, and sweet, the insides were sausage-y and garlicky, pretty much all of my favorite things except cheesecake and chocolate! Now when you move the pork off of the direct heat, you still want it close enough to the heat source that the sauce is going to thicken and caramelize, but not close enough that it’s going to burn. I know it makes a mess, but that’s easily cleaned up by putting your grill on high and cleaning with a brush after you’re done cooking.
