Heat olive oil in sauté pan over medium high heat.
Season pork loin chops with salt and pepper on both sides.
Cook for 3-4 minutes on each side until pork reaches 145 degree internal temp. Place hash in center of plate then top with cooked pork loin chop then pour the gastrique over the pork chop and serve.
Ingredients
1/4 cup Piancone® Oil, Olive
12 oz pork, loin(s), chops, frenched
1/4 tsp Roma® Black Pepper, Ground
1/4 tsp salt, kosher
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
