Mushroom-Stuffed Pork Chops Recipe

Ingredients

1 / 2 cup fresh mushrooms, coarsely chopped (such as shiitake or button mushrooms)

1 / 4 cup chopped onion

1 tablespoon butter or margarine

1 teaspoon grated fresh ginger

1 / 4 teaspoon salt cup

1 / 4 teaspoon pepper cup

1 cup coarsely chopped fresh spinach leaves

1 / 4 cup soft sourdough or white bread crumbs

4 pork chops or pork chops, cut 1-1/4 inches thick (about 3 pounds total)

Salt

Pepper

1 / 4 cup ginger jelly or preserve, or marmalade

12 small green onions

2 teaspoons olive oil

Directions

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

2. Make a pocket in each chop by cutting horizontally from the outer edge near the bone. Divide filling evenly between the pockets in the chops. Secure openings with water-filled wooden picks. Sprinkle chops with salt and pepper.

3. In the lid to organize medium-hot coals around drip pan. The test medium heat above pan. Place pork chops on a grill rack over the pan. Cover and grill for 35-40 minutes or until juices green light (160 ° F), turning once and brushing occasionally ginger jelly over the last 5 minutes of cooking. Remove wood takes before serving.

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

Oven directions

To cook pork chops stuffed after stuffing and sprinkle the chops with salt and pepper, brown in a little oil in large skillet. Transfer to a baking dish. Bake uncovered in a 375 degree F oven for 35-45 minutes or until juices run clear (160 degrees F), brushing with ginger jelly over the last 5 minutes of cooking.