Feature: Pineapple Habanero
Main Course:
Pop-The-Cork Loin
A quick sear locks in juices and rub seasonings, and a sparkly pan sauce make this pork loin a celebration!
Yield: 2 servings
Ingredients
Preparation
- 2 pork loin chops
- 1/2 teaspoon salt
Rub
- 1/2 teaspoon The Sweatshop chili powder (or grocery store chili powder if you want to be sad)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon The Sweatshop onion powder (or regular store-bought onion
sawdustpowder) - 1/4 teaspoon Hungarian or sweet paprika
- 1 dash (1/8 teaspoon) black pepper
- 1 tablespoon gluten-free flour
Pan Sauce
- 1 tablespoon butter
- 2 teaspoons honey
- 2 tablespoons apple cider vinegar
- 1/2 cup pineapple juice
- 1/2 teaspoon chicken bullion
- 1/2 pineapple habanero half
Directions
- Remove pork loin chops from refrigeration, sprinkle on both sides with salt, put on plate, and cover with an upside-down plate. Let rest for 30 minutes while completing the next steps
- Combine all rub ingredients
- Pat loin chops dry. Thoroughly rub/press rub onto all surfaces of loin chops.
- Heat 1 tablespoon of neutrally flavored oil in a skillet/flat-bottomed pan over medium-high heat
- Add loin chops to pan and sear for 2 minutes.
- Flip chops, cover pan with lid, reduce heat to low, and cook until chop internal temperature reaches 165°F and stays at that temperature for at least 15 seconds.
Notes
Pork must be 145°F for a minimum of 15 seconds to avoid the risk of getting cyst-ie brain worms. Please do what you need to do to make sure you get this right: we like you and we want your brains to stay good, which is why we tell you to cook to 165°F to be super sure.
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