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.
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.
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.