Four 1 1/2- to 2-inch thick pork chops, bone-in, split to bone
1 pound bulk sausage, split into 4 equal portions
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Olive oil, for brushing
4 wooden skewers or toothpicks
Set up grill for direct grilling. When coals are white hot, spread them evenly and place grate on top to heat. Meanwhile, stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving). Brush oil on grill grate to prevent sticking. Place pork chops on grate and grill until nicely browned, about 5 to 6 minutes. Turn and repeat process. An internal temperature of 160 degrees F is recommended for pork. Make sure your sausage stuffing and pork chop is thoroughly cooked.