Grilled Stuffed Pork Chops Recipe
Grilled Stuffed Pork Chops Recipe photo by Taste of Home
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Grilled Stuffed Pork Chops Recipe

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Living in Texas, where summers get warm, I do a lot of cooking on the grill. I think you'll enjoy the one-of-a-kind combination of stuffing and sauce in these zesty chops. —Dianne Gates, Cypress, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 cup medium picante sauce
  • 2 tablespoons honey
  • 1 teaspoon Worcestershire sauce
  • 1/2 pound bulk spicy pork sausage
  • 4 pork chops (1 inch thick)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup prepared zesty Italian salad dressing

Nutritional Facts

1 each: 503 calories, 32g fat (10g saturated fat), 118mg cholesterol, 827mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 36g protein.


  1. In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside.
  2. In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing.
  3. Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl. Yield: 4 servings.
Originally published as Grilled Stuffed Pork Chops in Country Pork 1996, p98

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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DFKP User ID: 4560199 48214
Reviewed Nov. 2, 2013

"These were really great! Making them again!"

bspears User ID: 3168256 20413
Reviewed Sep. 26, 2012

"These pork chops are terrific! However, because they are so thick and you have the sausage in the middle, be very careful not to overcook them. I found the best method was to grill them for 5 minutes on each side directly over the flame, and then use the indirect method until they are cooked. It takes a little longer, but the results are well worth it!"

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