This recipe for Stuffed Pork Loin Chop’s is my wife’s favorite. Pork loin and Pork Loin chops are a lean cut of meat with just a little trace of fat on the outside of the muscle. The fact that they are lean tends to make them dry, and for that reason many people avoid cooking them. Stuffing them – adds flavor and keeps the meat moister.
Ingredients:
1 x 4-5oz Pork Loin Chop
Seasoning – Salt, Pepper, Garlic Powder BBQ or Spice rub
2 x Slices Salami per chop
Slice of your Favorite Cheese – Cheddar is Suggested
Sliced Onion for sauteing and finishing off your dish
Sliced Mushrooms for sauteing and finishing off your dish
Corn Starch and Powdered bullion for making gravy
Frying pan with a lid
Vegetable oil for frying
Recipe
You can typically buy a whole pork loin and cut the chops yourself or you can commonly find them cut thick as a chop.
Set the chop upright with the fat side down, on the cutting board. A sharp paring or steak knife with a sharp point will do well for cutting a pocket in the chop. Pierce the chop vertically in the center of the width of the chop and cut from one end to the other without cutting either end of the chop or the bottom completely through. Up and down motion of the knife will help you cut, just avoid cutting the fat completely through – the point of the knife will touch the cutting board here and there but won’t slice the fat.
Season the pocket with your favorite spices – salt, pepper, and garlic powder is a good start or a BBQ rub, season each side of the chop and the fat end. You can stuff the chop with pretty
much anything within reason, My favorite is with salami and cheese. Two slices of salami seem to fit well side by side in the pocket and a slice of cheese (I like a sharp cheddar) fit very well in the pocket.
Heat a few tablespoons of oil in a pan over a medium low heat. When the oil is hot lay the chop in the oil and cover the pan. Heat is the trickiest part of making this dish. This is a thick piece of meat and you want it to cook thoroughly without burning the sides, the heat should be lower that what you typically cook at. The lid on the pan will help keep the heat in and cook the upper part of the chop and keeps moisture in. Brown the chop on both sides and then stand the chop up on it’s fat end, lean it against the side of the pan if necessary. The cooked fat is like candy!
When the chop has been browned on both sides and the fat end – you’re ready to serve – since the meat is so thick half of a chop would be a typical serving size. Cut the chop in half – if there’s still some pink color left in the chop – you can microwave it in a pinch for another minute or so.
For Taste Sake
Pepperoni is another meat that you can add in the pocket. Sauteed onions are also good – there’s not enough time and heat in the pocket to cook a raw onion if inserted in the pocket.
Sauteed onions and or mushrooms poured over the top over your cooked pork loin chop is a tasty addition. Once the chop has been removed, saute the onions and or mushrooms in the pan you just took the chop out of.
If you really want to impress your audience and take this dish completely over the top – make some gravy with the drippings in the pan. Warm the remaining drippings in the pan over a medium heat. Dissolve a tablespoon of corn starch in 3/4 cup of water and add to the pan and stir. Add additional water to achieve the desired thickness – if it tastes a little bland – you can add some of the seasoning you used on the chop or a little dry bullion mix to your desired taste. Pour the gravy, onions and mushrooms over the chop and serve.
