Stuffed Grilled Pork Chops

1/2 cup mushrooms, chopped
1/4 cup onion, chopped
1 tablespoon butter
1 teaspoon fresh ginger, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh spinach leaves, chopped
1/4 cup white bread crumbs
4 (1 1/4-inch thick) pork chops
1/4 cup ginger jelly or orange marmalade
12 green olives
2 teaspoons olive oil

Cook mushrooms and onion in butter until tender. Remove from heat. Stir in ginger, salt, and pepper. Add spinach and bread crumbs. Toss gently to combine. Make a "pocket" in each pork chop by making a slice on the meaty side about 3/4 of the way through. Spoon 1/4 of the stuffing in each pork chop. Use wooden picks to hold together.

Use a grill with a cover. First, arrange the hot coals around a drip pan for indirect grilling. Place chops on the rack over the drip pan. Cover and grill for 35 - 40 minutes or until the center of the meat reaches 160 degrees. Turn once and brush occasionally with ginger jelly during the last 5 minutes.

Garnish:
12 whole green onions
2 teaspoons olive oil

Cook onions in a pan until hot. Serve on the plate beside the pork chops.