Mushroom and Carrot Stuffed Loin Chops

Mushroom and Carrot Stuffed Loin Chops for Man Food Mondays




Yield 4 to 6



Pork Loin



  1. Combine the marinade ingredients an a bowl and mix well.
  2. 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.
  3. 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.
  4. Add the carrots and celery and cook until soft
  5. Add the minced garlic, chopped mushrooms, and ginger and cook until fragrant.
  6. Remove the pork loin chops from the marinade and pour the remaining marinade into the pan.
  7. Bring the marinade to a boil and reduce heat to simmer for 10 minutes.
  8. Add the bread crumbs and mix in well and set a side.
  9. Pre-heat the oven to 400°.
  10. 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.
  11. Stand the chops on the fat side and cut into the chops to make a pocket to hold the stuffing.
  12. Fill each pork loin chop with as much stuffing as it will hold neatly and use a tooth pick to hold the chop closed.
  13. Place the chops into the oven for 15 to 20 minutes or until the internal temperature is 145° to 155°.

Courses Entree

Recipe by From Calculu∫ to Cupcake∫ at