Pork Loin Chop
Pork Loin Chop
Directions
- Heat olive oil in sauté pan over medium high heat.
- Season pork loin chops with salt and pepper on both sides.
- Cook for 3-4 minutes on each side until pork reaches 145 degree internal temp. Place hash in center of plate then top with cooked pork loin chop then pour the gastrique over the pork chop and serve.
Ingredients
- 1/4 cup Piancone® Oil, Olive
- 12 oz pork, loin(s), chops, frenched
- 1/4 tsp Roma® Black Pepper, Ground
- 1/4 tsp salt, kosher
Sweet Potato and Chorizo Hash
Directions
- In a sauté pan over medium high heat add oil.
- Add chorizo, garlic, onion, bell pepper, salt, pepper and jalapeño.
- Cook for 1-2 minutes.
- Add sweet potato and cilantro.
Ingredients
- 1/2 cup chorizo
- 1 Contigo® Pepper(s), Jalapeño, minced
- 3 tbsp garlic, clove(s), minced
- 1/4 cup onion(s), red, diced
- 1 Peak Fresh Produce® Pepper(s), Green Bell, diced
- 1/4 cup Piancone® Oil, Olive
- 1 Peak Fresh Produce® Potato(es), Sweet, boiled, peeled, diced
- 1/4 tsp Roma® Black Pepper, Ground
- 1/4 tsp salt, kosher
- 2 tomato(es), Roma, diced
Sun-Dried Cherry Gastrique
Directions
- In a sauté pan over medium high heat add oil.
- Add red onion and cherries.
- Cook for 1-2 minute, the add red wine, sugar and orange juice and allow to reduce by ½.
- Add chili flakes and salt and reserve for service.
Ingredients
- 1/4 cup cherries, sun-dried
- 1 tsp chili flakes
- 2 tbsp onion(s), red, minced
- 1/2 cup orange juice
- 1/2 cup red wine
- 1/8 tsp salt, kosher
- 3 tbsp sugar
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
