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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


  1. 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.

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