Mushroom Stuffed Pork Chops with Polenta

I am actually posting something again! Emily, aren't you impressed? This is a sure sign that my play is over and my semester is coming to a close. Don't count on another one for quite sometime though because I will be moving soon and the holidays will hit us pretty fast here. Zach actually picked out this recipe because he loves to grill meat. They turned out really great, but I want to see if it would be good just doing it in the oven instead of on the grill (that way I won't need Zach's help... I really should learn how to use it I guess). Next time I may experiment with that. If anyone else decides to try them in the oven, let us all know how it goes.

Mushroom Stuffed Pork ChopsPrep: 25 Minutes, Grill: 35 MinutesMakes 4 Servings (we made it into 6)
1/2 cup coarsely chopped fresh mushrooms (button, chanterelle, or shiitake... we used portabello)1/4 cup chopped onion1 tablespoon butter or margarine1 teaspoon grated fresh ginger1/4 teaspoon salt1/4 teaspoon black pepper1 cup coarsely chopped fresh spinach1/4 cup soft bread crumbs4 pork loin chops or pork rib chops, cut 1 1/4 inches think (we got them cut by the butcher)1/4 cup ginger jelly or preserves or orange marmalade (we left this out, but it probably keeps it more tender)
1. For stuffing, in a small saucepan cook mushrooms and onion in hot better until onion is tender. Remove saucepan from heat; stir in ginger, salt, and pepper. Add spinach and bread crumbs, tossing gently until combined.2. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone. Spoon one-forth of the stuffing into each pocket. Secure openings with wooden toothpicks. Sprinkle chops with additional salt and pepper.3. For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill fro 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F) turning once, brushing occasionally with ginger jelly during the last 5 minutes of grilling (For gas grill, preheat. Reduce heat to medium. Adjust for indirect cooking. Grill as above)
*Compliments of Better Homes and Gardens New Grilling Cookbook

Polenta With Parmesan Cheese
Ingredients

• 4 cups water
• 1 cup quick-cooking polenta
• 2 Tbs unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp salt

Directions

1. Bring the water to a boil.
2. Slowly whisk in the polenta.
3. Add the salt and cook, stirring frequently for 5 minutes.
4. Stir in the Parmesan cheese and butter. Mix well.
5. Serve immediately.

Note: These directions did not say to turn down the heat, but I did anyway after I whisked in the Polenta. Even with the heat on Medium the Polenta started spitting out of the pot at me. I took it off the heat completely and then just put it back on simmer and it turned out fine. Also, one cup of Polenta should be 4 servings.