Ingredients
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1/2 cup coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)
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1/4 cup chopped onion
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1 tablespoon butter or margarine
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1 teaspoon grated fresh ginger
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup coarsely chopped fresh spinach leaves
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1/4 cup soft sourdough or white bread crumbs
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4 pork loin chops or pork rib chops, cut 1-1/4 inches thick (about 3 lb. total)
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Salt
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Pepper
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1/4 cup ginger jelly or preserves or orange marmalade
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12 green onions
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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.
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.
Tips:
I have been using this recipe for a while, i like sealing the pork on a regular pan with a little bit of butter, when its kind of a golden brown, I put it in the oven and leave it there to cook thoroughly.
Also, you can try It with chicken! Its delicious!
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