I know, it's kind of a lousy picture. But the taste is to die for. Even better... to KILL for!
There's three parts to this recipe, if you
First, go get a pork loin from your local butcher.
Then, in a mortar and pestle grind up:
1/4 tsp white pepper
1/4 tsp dried basil
1/8 tsp thyme
dust the pork with some salt first, then rub the herbs on both sides of the loin chop. If you have some extra, dust the sides of the chop as well. Heat up a pan until it's hot. And I mean HOT. When it starts to smoke you're ready, and ready in a minute. Immediately after that toss about a tablespoon of BUTTER in the pan and let it mostly melt. By the time you get the piggy bits in the pan, it'll be melted. Put the chop in the pan and sear it on both sides until it begins to brown. Brown, or at least sear, the edges of the chop as well.
After that, put the chop in either a broiler on low, or a low-flame BBQ. Turn the chop after a couple minutes, and all total you should probably let it sit near some fire for about 5-7 minutes. Up to 9 depending on how you like your meat cooked. But make SURE you cut into it to see if it's done. If you get trichinosis it's NOT MY FAULT!
Let it rest for 5 minutes, and in that time you can make this mushroom topper for it.
You'll need:
1 whole large prortabello mushroom cap
1/4 diced onion
2 cloves garlic
1/4 cup dry white wine
salt and pepper
dash of Worcestershire sauce
pinch of oregano
pinch of thyme
saute the onions in olive oil until translucent, then toss in the garlic. Wait about 30 seconds and then put everything else in the pan except the wine. Cook all that goodness for another minute and then it's TIME! Add the wine, cook it down and right when things are getting less like liquid and more like a good glaze, it's DONE! READY! put the contents of that pan on top of your pork loin chop and... revel in it for a minute. It's like a pig in a blanket, but kind of like a styling fleece pullover.
As for side dishes, I would recommend a salad of some sort, leaning towards the kind with sun dried tomatoes, feta and a light balsamic vinaigrette. The thing I made... well, it was from the farmer's market and we needed to eat it.