1. Trim all fat from chops. Split each kidney; snip out tubes and white membrane with scissors.
2. Place chops on rack in broiler pan. Broil, 4 to 6 inches from heat, 8 to 10 minutes for medium; turn. Place kidneys on rack with chops; broil both, turning kidneys once, 8 to 10 minutes. Sprinkle all lightly with salt and pepper
3. While meat broils, wash mushrooms; cut off stems to within 1/4 inch of cap; flute this way: With a sharp thin-blade knife, mark center of each cap. Starting here, make a curved cut about 1/8-inch deep to edge. Repeat around cap to make 12 evenly spaced cuts. Now make a second curved cut just behind each line, slanting knife in so you can lift out a narrow strip. Heat caps in hot water in a small frying pan, 2 to 3 minutes, or just until the cuts open up slightly.
4. Thread 1 pickled pepper, half a broiled kidney, and 1 mushroom cap, kebab style, onto skewers; stick into each chop on a heated serving plate.