Sunday, April 27, 2008

Mushroom Stuffed Pork Chops

I found this recipe in a book called Grilling Recipes Gas or Charcoal by Carrie Holcomb

1/2 C coarsely chopped fresh mushrooms, such as buttong, chanterelle or shiitake
1/4 C chopped onion
1 T Margarine or Butter
1 t grated fresh ginger
1/4t salt
1/4 t pepper
1 C coarsely chopped fresh spinach leaves
1/4 C soft sourdough or white breadcrumbs (I used whole wheat)
4 pork loin or rib shops 1 1/4 in thick
1/4C ginger jelly, ginger preserves or Orange Marmalade
12 green onions
2 t Olive Oil

1. In a small bowl soak 8 wooden toothpicks 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 1/4t salt and 1/4 t pepper. Add Spinach and bread crumbs, tossing gently to combine.
2. make a pocket in each chop by cutting horzontally from the outside edge almost to the bone. Spoon 1/4 of the stuffing into each pocket, Secure with water soaked toothpicks. Sprinkle chops with salt and pepper, if desired.
3. In a grill with a cover arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place chops on grill rack over pan. Cover and grill for 35-40 minutes or until juices run clear. (160*) Turning once halfway thru grilling and brushing occassionally with jelly of choice during the last 5 minutes of grilling. Romove toothpicks 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.

I omitted the green onions on top of the chops. I also used the Orange Marmalade, and they cooked just fine on the gas grill. They were tastey. I cut the recipe in half and used boneless chops.

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