Pork Loin Chops Continued

Hey again fellow chefs, aspiring chefs, people who love to cook, people who want to learn how to cook, and people who just want to see what I make!

It took me a lot of effort not to cook these pigs immediately, but they needed to soak in all of the wonderful flavors first. After letting the meat sit in the fridge for about 14 hours, it is almost time to actually start cooking. Set aside a frying pan, two baking safe rectangular bowls, and preheat the oven to 475F while we get some veggies!

Cut the onion into thin, long strips and the potatoes into thin square pieces. You'll see that some pieces you cut off the potato don't really match the "profile". Since we don't like to waste we'll throw those pieces in with the onions in one of the baking safe rectangular bowls.

To this combination of onions and potatoes, add about 1tbsp of Extra Virgin Olive Oil along with 1/2tbsp of salt and 1tsp of  black pepper. This bowl will go straight into the oven and cook for about a half hour to 45 minutes. You'll know when they are cooked when you see a bit of shrivel-up in both potato and onion alike. The Extra Virgin Olive Oil will add flavor and help to cook the potatoes thoroughly. The square pieces of potatoes will go into a mixture, in the second baking safe rectangular bowl. The mixture will have 2tbsp of melted butter, 4tbsp of milk (in my case it was vanilla soy milk), and about 1/2tbsp of salt. This can go into the oven at the same time as the onions and potato mixture and come out at the same time as well.

As these cook, turn on the stove to about medium-high and let the pan get hot. Once the pan is hot place the Pork Loin Chops on the pan and let the outer sides get seared to a dark golden brown color to indicate that they are crispy on the outside. The Pork Loin Chops are NOT fully cooked yet so you'll put them into the oven to bake. I like to place the Pork Loin Chops right on top of the potato, butter, and milk mixture so it soaks up some of that flavor. Let the pigs sit in the oven for about 20 to 25 minutes. Be careful when you take them out, and let them cool for about 5 minutes before attempting to plate.

Be creative when you plate! This is how mine turned out...

Now you can sit back and feast!

Goodnight for now.

Pork Loin Chops!

Hello fellow chefs, aspiring chefs, people who love to cook, people want to learn how to cook, and people who just want to see what I make!

It's pretty late right now, but I decided that I wanted to start marinating some Pork Loin Chops I had sitting in the freezer. I bought these at the freakin' TOYS "R" US of meat; The University of Arizona Agricultural Center. This place is amazing because they have a MEAT SALE every FRIDAY! Their prices are pretty fair and the quality of the meat is excellent.

The first thing I had to do was thaw the meat. To do this just turn on some hot water in a plugged sink and let the meat sit (enclosed) until the meat is no longer frozen... a rock or heavy object placed on top will help to fully submerge anything you want to thaw.

Meat's ready and I kinda want to eat it raw... is that just me?

Above are the spices I will be using for this recipe. So what I'm going to do next is generously season both sides of the Pork Loin Chops with all of these spices. If you're super crazy about measurements...

                                - 1 tsp Salt

                                - 1 tsp Garlic Powder

                                - 1 tsp Onion Powder

                                - 1/2 tsp Black Pepper

                                - Crushed Red Pepper to your level of spiciness 

                                - 1 tsp Dried Rosemary Leaves

                                - 1/2 tbsp of Extra Virgin Olive Oil

Make sure to massage all of the spices into the meat, the Extra Virgin Olive Oil will help to do this along with adding great flavor.

Here's what it should look like after spicing...

I'm going to bag the seasoned Pork Loin Chops in a Ziploc bag and let them marinade in the fridge over night.

I'll post the cooking part of this process later in the evening!

Goodnight for now.

My Work-space!

So here is my set up. Considering I am still in college, it's pretty simple :)

This is my kitchen...

Cutting station, cleaning station, and (of course) NUKING station.

This is were the magic happens...  My electric coils are probably not the most ideal heating source for cooking, but these babies get the job done!

I pretty much cycle between these few pots, pans, woks, and wooden spoons!

Here is just a quick glimpse of my spices. I will definitely do an entire post of these spices (plus some) and what are some nice combinations.





























As you can see it's not a lot, but you can do so much with so little!

EVERYONE LOVES SAMPLES

Here are some things to look forward to!

Leave a comment on which dish you'd like to make first!

Goodnight for now.

What's going on!

Hey all!

This is pretty new to me, but I thought I'd give it a shot. Many of you have seen all the crazy creations that I've made, so you can come here to see how I make them!

Cheers