Roasted Double Cut Pork Loin Chops
with Sweet Corn and Sweet Potato Hash

2 double cut pork loin chops
1 cup of diced bacon
3 ears of corn
1 small red onion, diced
1 small fennel bulb, diced
2 Yukon gold potatoes, diced
2 sweet potatoes, diced
1 orange and  it’s rind
2 sliced portobello mushrooms (for the topping
of the pork chops)
Balsamic vinegar
Port wine
Salt and pepper
1 qt of buttermilk

Method for pork chops:
Marinate pork chops in well shakened buttermilk,
for 2 hours on each side.
Pat the pork chops dry and season with salt and pepper
In a saute pan, brown the pork chops on both sides,
then transfer the pork chops to a baking dish
and roast in the oven and  for 15 -20 minutes,
until your meat thermometer reaches 135 degrees.
Cover the chops with foil while you’re making the hash.

Next, in the saute pan that you used to sear the pork chops,
saute the portobello mushrooms,until nicely browned.
Deglaze the pan with balsamic vinegar and cook down
until syrupy, and set aside.
This will go on top of the pork chops.

Method for hash:
Render the bacon in a large saute pan.
Slice the corn off the cob and saute with the bacon.
Be sure to brown the corn evenly.
Season with salt and pepper
Now add the fennel and brown it along with the corn and bacon.
Now add the potatoes and saute until tender.
Correct the seasnoning.Then add orange rind and port wine,
and  reduce for 5-10 minutes.

Now you can serve the hash along side your pork chop,topped with the
Portobello mushrooms.