Andouille Sausage Stuffed Pork Chops

• 4 Pork Chops about 1-1/2 inches thick
• 2 Andouille sausage links, raw
• ½ cup Sweet onion, diced
• ½ cup Wild mushrooms, diced
• ½ teaspoon All-purpose seasoning
• 1 Tablespoon canola oil
• ¼ cup Smoked Gouda cheese, grated

• Royal Oak® Super Size
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Metal Tongs
• Thermapen
• Cast Iron Skillet

1. Preheat the grill to around 350 °F using Royal Oak Charcoal.

2. Heat canola oil in a medium-sized skillet over medium-high heat. Add the chopped wild mushrooms, onions, and seasoning, then sauté until they begin to caramelize and develop a nice, rich color. Remove the mushrooms and onions from the pan and onto a plate to cool completely (they must be cold).

3. Remove the sausage from the casing and place it into a bowl. Add in the cooled mushroom mixture and grated smoked Gouda cheese and stir to combine thoroughly.

4. To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.

5. Fill the pocket of each chop with the sausage mixture, then evenly season every surface of the meat thoroughly.

6. Place the pork chops directly over the coals, onto the hot grill grate, and cook for 2 minutes. Turn the pork chops 45 degrees and grill for another 2 minutes.  Flip the chops over and repeat the process.

7. Move the chops to cooler side of the grill, cover, and continue to cook until a thermometer inserted into the center of the filled portion of the meat reads 155°F. Remove the chops from the grill onto a clean dish and serve with your favorite side dishes. We recommend a corn Maque Chox with fresh okra, caramelized onions, peppers, and chilies. Click here for the Maque Chox recipe.