Recipe: Pork Loin Chop with Tomato Chutney
This simple pork chop is seasoned only with kosher salt and cracked black pepper, plus the herb infused olive oil it is cooked in. It could be dressed up with all sorts of delicious gourmet ingredients, but I am purposefully leaving it very plain and simple so as to accentuate the amazing Tomato Chutney which somehow brings out the subtle flavors hidden within the pork itself. This, my friends, is a tasty little treat.
How to Cook Pork Loin Chop
You will need the following:
- 1 pork loin chop per person
- 2 sprigs of herbs per chop (I used a sprig of rosemary and a sprig of thyme)
- 2-3 tablespoons Extra Virgin Olive Oil per chop
- Small handful of green beans per chop
- salt and pepper to taste
Heat oil in a saute pan on medium heat until hot. Place chop in pan and season liberally with salt and pepper. Place herbs in pan beside the chop. Cook until bottom side of chop is golden brown, and chop is white about half way up the sides, roughly 7 minutes.
Flip chop over to cook other side, and season again liberally with salt and pepper. Place green beans in pan beside chop, and season them with salt as well. Cook for roughly another 7 minutes, stirring beans now and then, until chop is cooked and firm to the touch.
How to Serve Pork Loin Chop with Tomato Chutney
Plate the green beans in the corner of the plate first, then place chop in center of plate, partially overlapping the beans. Serve the tomato chutney beside the chop on the plate.
Alternately, you could prepare some roasted baby potatoes, or your favorite mashed potatoes to serve beside the chop, and serve the chutney over the chop instead.
Recipe by Jothan Yeager, September 2011
The Bald Gourmet combines unique home-canned goods, like tomato chutney, with perfectly prepared pork loin chops.
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