Categories: Pork

Ingredients

• 1/2 cup coarsely chopped fresh mushrooms
• 1/4 cup chopped onion
• 1 tbsp. butter
• 1 tsp grated fresh ginger
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup coarsely chopped fresh spinach leaves
• 1/4 cup soft sourdough or white bread crumbs
• 4 pork chops
• Salt
• Pepper
• 1/4 cup ginger jelly or preserves or orange marmalade
• 12 green onions
• 2 tsp 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 tsp salt, and the 1/4 tsp 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 among pockets in chops. Secure openings with soaked wooden picks. Sprinkle with salt and pepper.

3. In a grill with a cover, preheat grill to medium. Place chops on grill. Cover and grill chops until juices run clear, turning once and brushing occasionally with ginger jelly during the last 5 minutes of grilling. Remove wooden picks.

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

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