Good Monday Folks.
Today I am sharing a mushroom and carrot stuffed loin chop recipe that I made over the weekend. I love pork and last month there was a sale on meats at our local food distributor so I “stocked up”. One of the things I bought and froze was a 2 ft long pork loin that I divided into 3 sections to use for these posts. On Thursday I decided that I wanted to make a stuffed pork loin chop dish and this is it.
I started by cutting the loin into five 1 inch “chops” and putting them in a marinade for around 4 hours. I did this because there is not a lot of fat on these and they tend to dry out unless you add in additional fat or marinade them to help make them a bit more tender. Since I am wanting to eat a little more towards a healthy side, I opted to marinade. While the chops were in the refrigerator marinading, I put together the stuffing ingredients and cooked it all after I took the chops out.
To get the chops ready, I cut a pouch into the chops, on the side that was away from the thin fat strip, to provide a place to do that stuffing part.
Next, I pan fried the chops, in canola oil, for about 3 minutes on each side. Once that was done I spooned in the stuffing.
I secured the opening with a toothpick to hold it together while they cooked in the oven.
It’s a little messy but worth the effort. You will most likely have a large amount of the stuffing left over, so if your careful and do not put the contaminated spoon into that stuffing you can use it as a side dressing or just snack on it while the chops are finishing in the oven.
This is what you end up with! So, let’s get to the recipe.
Mushroom and Carrot Stuffed Loin Chops for Man Food Mondays
Yield 4 to 6
- 1 tablespoon Hoison sauce
- 1/2 tablespoon sweet Asian chili sauce
- 1/3 cup rice wine vinegar
- 1/4 soy sauce (or Tamari)
- 4 to 6 pork loin chops 1 inch thick (You can buy already cut or cut yourself.)
- 3 + tablespoons of canola oil
- Tooth Picks or Kitchen twine to hold shut.
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 8 oz mixed mushrooms chopped
- 1 medium shallot diced
- 2 garlic cloves minced
- 1 teaspoon minced fresh ginger root
- 1 cup un-seasoned bread crumbs (panko)
- Salt and Fresh ground pepper to taste
- Combine the marinade ingredients an a bowl and mix well.
- In one large plastic zipper bag, place the pork loin chops and cover with the marinade. Then, place in the refrigerator for up to over night.
- Heat 2 tablespoons of the oil in a medium skillet and once the oil is hot add the diced shallots and heat until translucent making sure not to allow to burn.
- Add the carrots and celery and cook until soft
- Add the minced garlic, chopped mushrooms, and ginger and cook until fragrant.
- Remove the pork loin chops from the marinade and pour the remaining marinade into the pan.
- Bring the marinade to a boil and reduce heat to simmer for 10 minutes.
- Add the bread crumbs and mix in well and set a side.
- Pre-heat the oven to 400°.
- In a different skillet bring 1 tablespoon of canola oil to a high heat and fry the pork loins for 3 minutes on each side, transferring each to a baking dish.
- Stand the chops on the fat side and cut into the chops to make a pocket to hold the stuffing.
- Fill each pork loin chop with as much stuffing as it will hold neatly and use a tooth pick to hold the chop closed.
- Place the chops into the oven for 15 to 20 minutes or until the internal temperature is 145° to 155°.
I originally wanted to grill these, but the weather here in the hinterlands was a bit to wet. I will do this next time and try to report back to you about it.
I made an Asian style coleslaw, oven baked green beans, and rice to go with this. I also think I will make up a finishing sauce for the chops next time as well.
Best of all I was able to keep Connor from doing his taste test, so I have leftovers for tomorrow :). Please let me know if you try this and what you think.
Until next week, take care and be safe.
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