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.
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