Name: Schymik's Kitchens Big Ass Chop Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz Berkshire pork loin (double bone-in); 2 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 8 oz Shiitake mushrooms (sliced); 1 tbs Butter; 2 cloves Garlic (minced); 1 tsp Fresh thyme; 4 cups Yukon Gold potatoes (cubed); 1 cup Duck fat; 1 tsp Salt; 1 tsp Black pepper; 1 cup Duck fat; 1 cup All-purpose flour; 2 cups Chicken stock; 1 tsp Salt; 1 tsp Black pepper

Rogue Valley, Oregon 2022 (Syrah, Grenache, Cinsault, Mourvedre, Carignan)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

160z true story farms double bone – in berkshire pork loin, pan seared shiitake, crispy local yukon golds, duck fat gravy

Season the Berkshire pork loin generously with salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat.

Prepare the Pork Loin

Once the oil is hot, add the pork loin to the skillet. Sear each side for about 4-5 minutes, or until a golden-brown crust forms. Use tongs to turn the pork.

Sear the Pork

Reduce heat to medium-low, cover the skillet, and cook for an additional 15-20 minutes, or until the internal temperature reaches 145°F. Remove from heat and let rest for 10 minutes before slicing.

Finish Cooking

In a separate skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Cook the Mushrooms

Add the sliced shiitake mushrooms and fresh thyme to the skillet. Cook for 5-7 minutes until the mushrooms are golden and tender, stirring occasionally.

Add Shiitake Mushrooms

Preheat oven to 425°F (220°C). In a large pot, bring salted water to a boil. Add cubed Yukon Gold potatoes and cook for 10-12 minutes until just fork-tender. Drain and let cool.

Prepare the Potatoes

In a large mixing bowl, toss the cooled potatoes with duck fat, salt, and pepper. Spread them out on a baking sheet in a single layer.

Crisp the Potatoes

Roast in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Roast the Potatoes

In a saucepan, heat duck fat over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 2-3 minutes until golden.

Make the Gravy

Gradually whisk in chicken stock, ensuring no lumps form. Bring to a simmer and cook for about 5-7 minutes until thickened. Season with salt and pepper to taste.

Add Chicken Stock

Berkshire pork loin (double bone-in)

Salt

Black pepper

Olive oil

Shiitake mushrooms (sliced)

Butter

Garlic (minced)

Fresh thyme

Yukon Gold potatoes (cubed)

Duck fat

All-purpose flour

Chicken stock

Big Ass Chop

thick sliced applewood smoked bacon, seasonal selection of fresh fruit

Higgins Bacon

Large Treats

vanilla bean yogurt, cinnamon granola, berries beverly, orange blossom honey, fresh berry trio

Small Treats

house ground double VFF wagyu smashburger, american cheese, shaved onion, iceberg lettuce crown, heirloom tomato, runny egg, dill pickle chip, umami aioli, grilled everything brioche

Granola Bowl

6oz crispy skin salmon filet, summer greens, crispy Brussels carrot ribbon, local cucumber, goat cheese bacon lardon, lemon aioli, pistachio crumble, strawberry, citrus basil vinaigrette crumb, citrus zest

Salmon Greens

coffee whipped local chevre, peach berry beverly, rum peach gel pistachio crumb, flake salt

Crepes Chevre

Make Big Ass Chop Recipe in just 1h 30m. 160z true story farms double bone – in berkshire pork loin, pan seared shiitake, crispy local yukon golds, duck fat gravy

Big Ass Chop Recipe

Ingredients

Pork Loin

Pan-Seared Shiitakes

Crispy Yukon Golds

Duck Fat Gravy

Method