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