Ginger Glazed Pork Chops Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Chopped fresh mushrooms1⁄2 Cup (8 tbs) (Such As Button, Chanterelle, Or Shiitake)
 Chopped onion1⁄4 Cup (4 tbs)
 Margarine/Butter1 Tablespoon
 Grated ginger1 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Chopped spinach leaves1 Cup (16 tbs)
 Soft sourdough/White bread crumbs1⁄4 Cup (4 tbs)
 Pork loin chops/Rib chops,3 Pound, cut 1 1/4 inches thick (4 Pieces)
 Ginger jelly/Preserves/orange marmalade1⁄4 Cup (4 tbs)
 Green onions12
 Olive oil2 Teaspoon

Nutrition Facts

Serving size

Calories 499 Calories from Fat 220

% Daily Value*

Total Fat 24 g37.6%

Saturated Fat 7.4 g37.2%

Trans Fat 0.2 g

Cholesterol 156.5 mg52.2%

Sodium 280 mg11.7%

Total Carbohydrates 18 g5.9%

Dietary Fiber 1.4 g5.7%

Sugars 10.5 g

Protein 49 g98.1%

Vitamin A 33.8% Vitamin C 22.5%

Calcium 7.1% Iron 13.8%

*Based on a 2000 Calorie diet

Directions

For stuffing, in a medium saucepan cook mushrooms and onion in hot margarine or butter until onion is tender.
Remove from heat.
Stir in ginger, salt, and pepper.
Add chopped spinach and bread crumbs; toss gently to combine.
Trim fat from chops.
Make a pocket in each chop by cutting horizontally from the fat side almost to the bone.
Spoon stuffing into pockets.
Secure openings with wooden toothpicks.
Sprinkle chops with additional salt and pepper.
In a covered grill arrange medium-hot coals around a drip pan.
Test for medium heat above the pan.
Place chops on grill rack over drip pan.
Cover and grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160°), turning once and brushing occasionally with ginger jelly or orange marmalade the last 5 minutes of grilling.
Meanwhile, trim roots and tops of green onions.
In a medium skillet cook green onions in hot oil for 1 to 3 minutes or until slightly softened.
Serve the chops with green onions.
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