Mushroom-Stuffed Pork Chops‏

Ingredients

• 1/2 cup  coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)
• 1/4 cup  chopped onion
• 1 tablespoon  butter or margarine
• 1 teaspoon  grated fresh ginger
• 1/4 teaspoon  salt
• 1/4 teaspoon  pepper
• 1 cup  coarsely chopped fresh spinach leaves
• 1/4 cup  soft sourdough or white bread crumbs
• 4   pork loin chops or pork rib chops, cut 1-1/4 inches thick (about 3 lb. total)
•   Salt
•   Pepper
• 1/4 cup  ginger jelly or preserves or orange marmalade
• 12   green onions
• 2 teaspoons  olive oil

Directions

1. In a small bowl, soak 8 wooden picks in water for 10 minutes. Meanwhile, for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine.

2. Make a pocket in each chop by cutting horizontally from the outside edge almost to the bone. Divide stuffing evenly evenly among pockets in chops. Secure openings with water-soaked wooden picks. Sprinkle chops with salt and pepper.

3. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until juices run clear (160 degree F), turning once and brushing occasionally with ginger jelly during the last 5 minutes of grilling. Remove wooden picks before serving.

4. Meanwhile, trim roots and tops of the green onions. In a medium skillet, cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with chops. Makes 4 servings.

 

Oven directions
 

To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown them in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375 degree F oven for 35 to 45 minutes or until juices run clear (160 degree F), brushing with ginger jelly during the last 5 minutes of baking.