He Said (6) - Mushroom Stuffed Pork Chops

If you recall my husband and I were having a bit of a contest with each of us using a recipe from Better Homes and Gardens® New Grilling Book to create a meal. There were 12 recipes in total, 6 of his choosing and 6 of mine. The contest ended August 31 so here is final recipe. I will post a summary with links to all of the recipes and the first poll where you can vote for the meal you liked best later this week. I will also post a follow-up on some of the things we learned with this fun contest. The rules were all the ingredients must be used but the amounts can be altered.

The Prep

The prep work for the mushroom stuffed pork chops was quite simple. My husband picked up fresh butterflied pork chops from our local butcher shop (1). The nice thing is the butcher shop custom cuts to our specifications so we always get exactly the cut we want. The recipe called for making a pocket in the pork chops but getting them butterflied is easier so the instructions have been modified to reflect that. He mixed the mushroom stuffing together then placed it in the centre of each pork chop (2). Then he fold the pork chops together to form a pocket (3) and grilled on a covered grill on medium heat. During the last 5 minutes of grilling he brushed on orange marmalade (4) which reminds me I need to make orange marmalade.

Mushroom Stuffed Pork Chops
source: Meredith Corporation, Better Homes and Garden New Grilling Book, 2005. Pp. 214

4 pork loin chops (1¼-inch thick)
½ c coarsely chopped fresh mushrooms
¼ c chopped onion
1 tbsp butter
1 tsp grated fresh ginger
¼ tsp salt
¼ tsp black pepper
1 c coarsely chopped fresh spinach
¼ c soft bread crumbs
¼ c orange marmalade

Cook mushrooms and onion in hot butter until onion is translucent. Remove saucepan from heat. Stir in ginger, salt, pepper, spinach and bread crumbs. Gently toss to mix. Spoon the stuffing onto the butterflied pork chops. Fold the pork chops to form a pocket. Secure with a wooden toothpick. Grill on indirect heat on medium for 35 to 40 minutes or until chops are slightly pink in the centre and juices run clear (160ºF), turning once. During the last 5 minutes of grilling, brush with orange marmalade.

Mushroom Stuffed Pork Chops

I think it is official! My husband is seriously trying to show me up when it comes to grilling. These are some of the best tasting pork chops you will ever taste! The meat was nicely grilled and tender. The simple stuffing was just a delight. The orange marmalade added a nice high note without being over powering. The flavours just complimented each other so nicely! Hands down I really think this is the best of the 12 recipes. It was simple yet delicious with all the hallmarks of a great recipe!

I served the pork chops with grilled potatoes and fresh lettuce, tomato, basil from the garden accented with cucumber slices. It was an excellent meal!