I love to BBQ. Any chance I get to whip up a meaty concoction in my back yard, I take it. My coworker Ron Roth feels the same way.

We are constantly calling each other out Facebook each week, just to show off what we threw on the grill. Because of this, people are constantly asking us for recipes - which got us thinking, "why don't we just record some videos and show the process?"

Each week, one of us will do a main dish, while the other does a side dish. This week, it's my turn to provide the main dish. Being lazy, I decided to show you how to prepare stuffed pork chops. Ron introduces you to one of his wife's delicious concoctions - stuffed artichokes. WARNING - Just watching this video will add 20 pounds to your waistline. Enjoy!

Stuffed Pork Chops -

What You Need -

4 Pork chops (preferably bone-in, but whatever works)

Marinade (I used Lawry's Steak And Chop)

Stove Stop Stuffing (I used pork flavored)

6-pack of beer.

How you make it -

Cut a pocket in the middle of the chops. You can go all the way to the bone, but make sure you don't butterfly your chops. If you do, it's not the end of the world, but it does cause a hug mess on your grill.

Drink a beer.

Once the chops are cut, marinade them for a few hours. The Lawry's I used says it only takes 1/2 an hour, but I prefer to let them soak for a minimum of 2 hours. Ideally, you would do it over-nite.

Drink a couple beers.

When you're ready to start cooking, preheat your grill to about 300 degrees. While you're waiting, cook up the stuffing (takes about 5 minutes), then pack each chop with as much stuffing as you can. You'll have some spillage, but that's OK.

Drink a beer.

Throw the chops on the grill at medium heat. In order to get the best results - i.e. juicy, tender, but not raw - cook about 7 minutes on each side. You want the inner temp to be about 160 when it's all said and done. One thing to remember with any meat - never cut or poke to check the inside. Doing so will allow the juices to flow out, and you'll end up with a sub-par/dry piece of meat. Serve with leftover beers (if you have any left...)

Stuffed Artichokes -

2 Artichokes

½ Tube Jimmy Dean Sausage

½ Bar Cream Cheese

1/8 Cup Diced Onion

½ Stick Real Unsalted Butter

Brown Sugar

Olive Oil



Aluminum Foil

24 Pack Beer

Trim and discard tops of leaves and stem from Artichokes and boil for 90 minutes.

Drink a beer.

While Artichokes are boiling, brown sausage and bring cream cheese to room temperature.

Drink a beer.

In bowl, mix cream cheese, onion, sausage, pinch of salt, and pinch of pepper.  Following boiling, let artichokes cool while drinking 2 beers. Gently spread Artichoke leaves apart and pack cheese and sausage mixture into leaves.  Slice ½ stick of butter in half and place this quarter stick on top of Artichoke. Sprinkle brown sugar on to of Artichoke and butter.  Using 2 sheets of aluminum foil, mold into a bowl. Do this for each Artichoke.

Drink a beer.

Drizzle a smidge of olive oil into the foil bowl and spread oil with fingers.  Wash hands and drink a beer.  Place Artichoke in foil bowl and seal at top by folding foil.  Place on grill over medium heat for 45 minutes.

Drink 3 beers.

Serve with beer.