Chefs Recipe: Saanich Peninsula pork loin chop

Serves 4 guests

4 each (350grams/12oz each) Pork loin chops bone in
Olive oil, salt and pepper.

Instructions

• Preheat BBQ or grill.
• Brush each chop lightly with olive oil and season with salt and pepper.
• Grill each chop 7-8 minutes per side.
• Check for an internal temperature of 160°F.
• Let rest 5 minutes before eating.

To serve

• Place Manchego creamed corn in the center of each plate, and top with grilled pork chop.
• Drizzle plate with the peach gastrique, and top with the snap pea-radish slaw. 
• Feel free to garnish with microgreens and shaved Manchego cheese.  If veal reduction is available, please add to the dish for extra depth and richness.

Manchego creamed corn

Method

• In a saucepan over medium heat, melt butter and render bacon, add shallot and sweat until translucent (2-3 minutes).
• Add garlic and cook 30 seconds more.
• Add carrots and celery and cook more 3 minutes.
• Add corn and cook 5 minutes, stirring occasionally.
• Add steamed potatoes and cream and simmer for 5 minutes.
• Remove from heat and fold in Manchego until melted and smooth.
• Season with salt and white pepper.

Peach gastrique

Method

• In a small saucepan, combine peach, vinegar, and sugar.
• Bring to a simmer and cook until syrupy and peaches have softened (10-12 minutes).
• Strain prior to use, and add lemon juice to balance acidity. 
• Cool before use.

Snap pea-radish slaw

Method

• Toss peas and radishes in a bowl.
• Whisk vinegar, honey, and oil in a separate bowl. Season and drizzle over slaw. Toss to coat.

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