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Stuffed Grilled Pork Chops


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


  • 12 whole green onions
  • 2 teaspoons olive oil

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  1. Pork Chops: Cook mushrooms and onion in butter until tender. Remove from heat.
  2. Stir in ginger, salt, and pepper. Add spinach and bread crumbs. Toss gently to combine.
  3. 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.
  4. 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.
  5. Garnish: Cook onions in a pan until hot. Serve on the plate beside the pork chops.