Mushroom-Stuffed Pork Chops

Name: Mushroom-Stuffed Pork Chops
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/2 cup coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake); 1/4 cup chopped onion; 1 tablespoon butter or 1 tablespoon 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 bread or 1/4 cup white breadcrumb; 4 pork loin chops (about 3 lb. total) or 4 pork rib chops, cut 1-1/4 inches thick (about 3 lb. total); 1/4 cup preserves or 1/4 cup orange marmalade; 12 green onions; 2 teaspoons olive oil

Submitted by Lizzie_Rodriquez

"from bhg.com"

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Ready In:: 1hr
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ cup coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)
¹⁄₄ cup chopped onion
1 tablespoon butter or 1 tablespoon 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 bread or 1/4 cup white breadcrumb
4 pork loin chops (about 3 lb. total) or 4 pork rib chops, cut 1-1/4 inches thick (about 3 lb. total)
¹⁄₄ 1/4 cup preserves or 1/4 cup orange marmalade
12 green onions
2 teaspoons olive oil

directions

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.
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.
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.
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.