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Grilled Stuffed Pork Chops

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


  • 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


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

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  • BilliePock
    Oct 17, 2018

    Made these yummy pork chops and they are so delicious. I used a Italian sausage in it. I look forward to making it again.

  • justmbeth
    Feb 19, 2018

    The double meat was a real pleaser to the men of the house. I found them very filling, I could barely eat a half of a chop.

  • DFKP
    Nov 2, 2013

    These were really great! Making them again!

  • bspears
    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!