Posted by: JohnQ
Porcupine Social Club Loin Chops - 01/07/12 07:39 PM
PSC Loin Chops
Always a favorite at The Porcupine Deer/Elk Camp:
About 4 to 6 thick cut pork loin chops, Butterfly them, tenderize them, then dreg them in a egg/milk mix, then sparingly coat them with a mix of salt, pepper, paprika, and progresso Italian bread crumbs. Brown them gently on both sides in extra virgin olive oil in a large dutch oven, preferably one of the Black Cast Iron ones. Set aside.
The hardest part of this recipe is getting a can of Rhubarb, which you drain reserving half of the juice in a mixing bowl. Now mash the Rhubarb to a pulp and put in the mixing bowl. Now to YOUR TASTE add some balsamic vinegar and maple syrup. Be careful on adding, what you are going for is a lightly flavored sweeet-n-sour fruit sauce.
Now return the dutch oven to the burner, low heat, add the sauce to the pan, and the browned chops, cover, and simmer for 30 to 40 minutes.
I like to serve the chops over a bed of mint leaves with a rice pilaf that contains wild rice, brown rice, wild chanterelle SRooms, diced dried apricots, and a package of frozen peas added during the last five minutes of serving.
Always a favorite at The Porcupine Deer/Elk Camp:
About 4 to 6 thick cut pork loin chops, Butterfly them, tenderize them, then dreg them in a egg/milk mix, then sparingly coat them with a mix of salt, pepper, paprika, and progresso Italian bread crumbs. Brown them gently on both sides in extra virgin olive oil in a large dutch oven, preferably one of the Black Cast Iron ones. Set aside.
The hardest part of this recipe is getting a can of Rhubarb, which you drain reserving half of the juice in a mixing bowl. Now mash the Rhubarb to a pulp and put in the mixing bowl. Now to YOUR TASTE add some balsamic vinegar and maple syrup. Be careful on adding, what you are going for is a lightly flavored sweeet-n-sour fruit sauce.
Now return the dutch oven to the burner, low heat, add the sauce to the pan, and the browned chops, cover, and simmer for 30 to 40 minutes.
I like to serve the chops over a bed of mint leaves with a rice pilaf that contains wild rice, brown rice, wild chanterelle SRooms, diced dried apricots, and a package of frozen peas added during the last five minutes of serving.