I found a great deal on pork loin, they are always a good thing to buy when you find a great price. Cut some of it into chops and left the thicker end for a roast. Was thinking about what I could do with the roast, it’s been awhile since I stuffed one. So it came down to do I stuff chops or the roast, the chops won. A stuffed roast is a little much for just my wife and I. It’s just better to keep the roast for company. The stuffing would of been the same if I had of used the roast. Have come to terms with stuffing for meat. Been thru the fancy stuffing faze. Remember making a stuffing for a pork loin that was a little fancy and a lot of work. It had dried cranberries, chopped apple, onion, spinach, garlic, parsley, sage, honey, salt, pepper, and bread crumbs. It looked great when the roast was cut and tasted great. I got fancy with the gravy also, added black current jam to it. It was actually a very good meal to have with company. Now I go with simple but still delicious stuffings. The purpose of the stuffing is to flavour the meat and add moisture to a lean cut of meat. With pork I like a stuffing that is just mushrooms, green onions, garlic, Worcestershire sauce, salt and pepper, and lots of butter. This stuffing adds lots of moisture and a nice earthy flavour. ( Just realize that fancy stuffing was 15 years ago and I still remember the exact quantities also, will have to put it on the site. It is a great fancy stuffing for pork loin, it’s something from my warped mind that tastes great. ) This is where you want to use a food processor if you don’t want to do the chopping. You need to finely chop the mushrooms and there are lots of them. It may seem a lot of mushrooms but they cook down to a small amount. We had this with a baked potato and a salad. It would also be good with potato wedges or fries, any green vegetables will work.
2 loin pork chops 1 inch thick with a large pocket cut into them, refrigerate them until you stuff them.
5 cups finely chopped mushrooms
3 green onions chopped.
6 cloves garlic minced
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 tablespoon butter
1 teaspoon olive oil
You need to make the filling a couple of hours before you stuff the chops. The chops need to be stuffed an refrigerated an hour before cooking.
Melt butter in a frying pan on medium high heat. Add mushrooms salt and pepper, and cook until the water is cooked out. When the mushrooms are dry add the garlic and Worcestershire sauce cook stirring constantly for 1 minute, add the green onions and mix. Remove from heat and put in a dish and refrigerate until you are ready to stuff the chops.
Stuff the chops and keep any of the filling that falls on the plate, along with any you don’t use. Secure the opening with a toothpick.
Preheat a frying pan on medium high heat with 1 teaspoon olive oil. Salt and pepper chops, place in pan, and brown for about 2 minutes on each side. Place the leftover filling on top of each chop. Place in a preheated 350 oven and cook for 1/2 hour. Rest for 5 minutes before serving.