Stuffed Pork Chops

Today was our weekly shopping trip and I found whole pork loins on sale. When ever I find them at a great price they go in the shopping cart. Takes a little butchering but that way I get roasts and chops that are the perfect size for us. The loin cost 17 dollars and I ended up with 7 meal portions out of it, great deal. Usually with loin chops they are cut to thin and the only way to cook them is a fast fry. When I asked my wife in the store if she wanted a roast or stuffed chops for supper her answer was stuffed chops, baked potato and a salad. I knew as soon as I asked she was going to say stuffed chops. One of these days I will learn not to ask, roast would of been less work for me.

Chops if you are going to stuff them need to be an inch thick, the other chops I cut 3/4 of an inch. You can stuff the chops with different things and I have, but my wife always wants mushroom duxelle. I never complain because anything with mushrooms is a good thing. This is a very simple thing to make that has a fancy name, for me it’s just mushroom stuffing. I have used it with a number of things besides the pork chops. It works great with beef tenderloin on the bbq and I have even used it as a stuffing for tilapia. If you have never made mushroom stuffing ( duxelle ) you should because it is super simple. This is enough for 2 chops.

6 crimini mushrooms finely chopped

2 green onions chopped

2 cloves garlic minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped parsley

1 tablespoon butter

preheat a frying pan on medium high heat with the butter. Add the mushrooms, salt, pepper, green onions, and garlic. Cook until all the moisture is gone, remove from heat and stir in the parsley. Cool to room temperature before using.

The chops I just salt and peppered and brushed them with strong mustard and baked in a 350 oven for 50 minutes.

About Graham Stewart

This is me on a bad day.
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