I am back in my kitchen and thankfully back to cooking. While my wife traditionally will cover the weekday cooking, she never minds me taking it over when I can. I had put this recipe for Stuffed Pork Chops on the menu for a previous weekend and due to being out, was never made, so I was interested in making it again (it had been years since we last had it). As my wife is sticking to low carb for Lent, the stuffing couldn’t be bread, but instead…..mushrooms and green onions.
Pork chops are interesting things. I make them quite a bit at home because they are an easy palate for various sauces and spices. They are relatively quick to cook and the family likes them. The interesting part is I have never been inclined to order one in a restaurant. Steak or fish? Pasta or salads? Yes. Pork chops? Rarely, if ever.
There is very little prep to this recipe, just dicing up some green onions and mushrooms. I used baby bella mushrooms for their enhanced flavor over snow-white ones.
Frying up the stuffing. This smells sooooooo good.
The chops have to be thick. Make sure you leave one edge of the chop intact or else all the stuffing will escape.
I served them on some long grain and wild rice (not for the wife’s plate) with some steamed green beans and a few slices of fresh Roma tomato.
Grilled Pork Chops with Mushroom Stuffing
Prep Time: 15 minutes | Cook Time: 12-25 mins (baking or grilling) | Servings: 4 | Difficulty: moderate
- 2 teaspoons olive oil
- 2 tablespoons thinly sliced green onions
- 1 8-ounce package fresh mushrooms, coarsely chopped
- 2 teaspoons snipped fresh rosemary or oregano
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 boneless pork loin chops, cut 3/4 to 1 inch thick
- 2 teaspoons Worcestershire sauce
1. For stuffing, in a large skillet heat oil over medium heat. Add green onions and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
2. Trim fat from chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
3. Brush chops with Worcestershire sauce. Season chops lightly with additional salt and black pepper. Grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until done (160 degree F) and juices run clear, turning once, or bake at 350 until thermometer stuck into the thickest part of the chop reads 160 degrees (about 20-25 minutes or longer depending on the thickness of the chop). To serve, remove wooden toothpicks. Makes 4 servings.
Source: Stuffed Pork Chops