Grilled Pork with Housemade Sausage Stuffing and Sauteed Mustard Greens

by Dan Sauer


  • Stuffing:
  • 12 cups bread cubes
  • 6 Tbsp. unsalted butter
  • 2 cups onion
  • 1 cup celery
  • 2 cloves garlic, minced
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped sage
  • ¾ pound Italian sausage (remove from casing if using store bought)
  • ¾-1 cup chicken stock
  • Grilled Pork Chops:
  • 4 pork chops, each 1 ½-2 inches thick
  • Sauteed Mustard Greens:
  • 1 lb mustard greens (destemmed)
  • 2 Tbsp. extra virgin olive oil
  • ½ tsp. crushed red pepper
  • 5 cloves garlic- sliced thin
  • 1-2 cups chicken stock
  • Salt and pepper- to taste
  • 1 lemon
  • Autumn Olive Gastrique:
  • 3 Tbsp. sugar
  • 1 Tbsp. red wine vinegar
  • 1 cup fresh autumn olive juice (about 6 cups fresh)
  • ¼ cup water
Grilled Pork with Housemade Sausage Stuffing and Sauteed Mustard Greens

Sybil Teles

Stuffing: Bake Bread in a single layer at 350°F until crispy, but not dried out (5 to7 minutes). In a large pan over medium heat sauté the onion, garlic and celery until tender and reserve.

In the same pan cook the sausage until brown and cooked through. Remove the sausage from the pan and add ¼ cup chicken stock and return to heat.

Scrape the pan with a wooden spoon to release any brown (not black) bits and add to sausage. Combine vegetables, sausage, parsley and sage in a bowl.

Add ½ cup chicken stock and mix, stuffing should soak up the stock but not be soaking wet. Add the remaining stock only if needed. Fill a baking dish and bake at 350°F till brown on top and hot in the middle.

Grilled Pork Chops: Place garlic, crushed red pepper, and olive oil in a large pot. Place pot over medium high heat until the garlic sizzles but does not brown. Add mustard greens slowly, allowing it to wilt before adding more.

Season greens with salt and pepper. Add stock and cover. Reduce heat to medium and cook until tender, 15 to 20 minutes. If greens are not tender, add more stock and continue to cook.

Autumn Olive Gastrique: Make juice by placing olives in a pot with a ¼ cup of water. Bring it to a boil and simmer for 5 minutes. Use the back of a spoon to smash the berries. Strain the juice.

Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes.

Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add olive juice; boil until mixture begins to thicken, about 5 minutes or until gastrique coats spoon, about 15 minutes.

Can be made up to three days ahead. Cover, chill. Rewarm over medium heat.