Mushroom-Stuffed Pork Chops
Recipe from
Better Homes and Gardens
Tired of plain pork chops? Try this chop recipe with a ginger jelly glaze and a hearty mushroom and spinach stuffing.
Ingredients
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1/2 cupcoarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)see savings
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1/4 cupchopped onionsee savings
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1 tablespoonbutter or margarinesee savings
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1 teaspoongrated fresh gingersee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1 cupcoarsely chopped fresh spinach leavessee savings
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1/4 cupsoft sourdough or white bread crumbssee savings
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4pork loin chops or pork rib chops, cut 1-1/4 inches thick (about 3 lb. total)see savings
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Saltsee savings
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Peppersee savings
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1/4 cupginger jelly or preserves or orange marmaladesee savings
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12green onionssee savings
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2 teaspoonsolive oilsee savings
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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.
Nutrition information
Per serving: Calories 442, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 355 mg, Carbohydrate 19 g, Fiber 2 g, Protein 50 g.
Percent Daily Values are based on a 2,000 calorie diet
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