Thick Cut Loin Chop Recipe by The Cast Iron Soulé
Cooking Instructions 55 minutes 1 Adjust rack to middle position and preheat oven to 450 degrees. 2 Dice potatoes into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp. Pick rosemary leaves from stems; mince leaves until you have 1 tsp. 3 Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. 4 Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1tbsp butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve. 5 While potatoes cook, pat chops dry with paper towels and season all over with salt and pepper. 6 Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. 7 Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. 8 Turn off heat; transfer pork to one side of a baking sheet. 9 Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. 10 Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. 11 Stir in jam, stock concentrate, mustard, and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Remove from heat; stir in 1tbsp butter until melted. 12 Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest. 13 Slice pork in half. Divide pork, mashed potatoes, and green beans between plates. Begin from bottom to top with mashed potatoes, green beans, pork halves, and add more green beans for elevation. Top with sauce. Serve with lemon wedges on the side. 14 15 Serve and enjoy! 16 1 Adjust rack to middle position and preheat oven to 450 degrees. 1 Adjust rack to middle position and preheat oven to 450 degrees. 2 Dice potatoes into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp. Pick rosemary leaves from stems; mince leaves until you have 1 tsp. 2 Dice potatoes into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp. Pick rosemary leaves from stems; mince leaves until you have 1 tsp. 3 Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. 3 Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. 4 Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1tbsp butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve. 4 Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1tbsp butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve. 5 While potatoes cook, pat chops dry with paper towels and season all over with salt and pepper. 5 While potatoes cook, pat chops dry with paper towels and season all over with salt and pepper. 6 Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. 6 Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. 7 Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. 7 Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. 8 Turn off heat; transfer pork to one side of a baking sheet. 8 Turn off heat; transfer pork to one side of a baking sheet. 9 Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. 9 Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. 10 Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. 10 Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. 11 Stir in jam, stock concentrate, mustard, and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Remove from heat; stir in 1tbsp butter until melted. 11 Stir in jam, stock concentrate, mustard, and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Remove from heat; stir in 1tbsp butter until melted. 12 Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest. 12 Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest. 13 Slice pork in half. Divide pork, mashed potatoes, and green beans between plates. Begin from bottom to top with mashed potatoes, green beans, pork halves, and add more green beans for elevation. Top with sauce. Serve with lemon wedges on the side. 13 Slice pork in half. Divide pork, mashed potatoes, and green beans between plates. Begin from bottom to top with mashed potatoes, green beans, pork halves, and add more green beans for elevation. Top with sauce. Serve with lemon wedges on the side. 14 14 15 Serve and enjoy! 15 Serve and enjoy! 16 16 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cinnamon rolls Mimi's Blueberry Cheesecake Banana Pineapple Candy Muffins Million Dollar Chicken Lemony Spinach and Ricotta Pasta Cinnamon rolls Mimi's Blueberry Cheesecake Banana Pineapple Candy Muffins Million Dollar Chicken Lemony Spinach and Ricotta Pasta Eggless: 'Italian Potato Gnocchi' or 'Gnocchi di Patate' (Pasta) in the 'Piedmontese' Style My chunky sriracha mayo Frozen yoghurt ice cream Ice cream Jalapeno Barbecue Sauce Farmhouse Veg Pan Pizza Spicy chicken gravy Cincin Yakult Bread (lactic acid drink) Spicy Ahi Poke Bombs Eggless: 'Italian Potato Gnocchi' or 'Gnocchi di Patate' (Pasta) in the 'Piedmontese' Style My chunky sriracha mayo Frozen yoghurt ice cream Ice cream Jalapeno Barbecue Sauce Farmhouse Veg Pan Pizza Spicy chicken gravy Cincin Yakult Bread (lactic acid drink) Spicy Ahi Poke Bombs