Feature: Pineapple Habanero

Main Course:
Pop-The-Cork Loin

A quick sear locks in juices and rub seasonings, and a sparkly pan sauce make this pork loin a celebration!

Yield: 2 servings


  • 2 pork loin chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon The Sweatshop chili powder (or grocery store chili powder if you want to be sad)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon The Sweatshop onion powder (or regular store-bought onion sawdust powder)
  • 1/4 teaspoon Hungarian or sweet paprika
  • 1 dash (1/8 teaspoon) black pepper
  • 1 tablespoon gluten-free flour
Pan Sauce
  • 1 tablespoon butter
  • 2 teaspoons honey
  • 2 tablespoons apple cider vinegar
  • 1/2 cup pineapple juice
  • 1/2 teaspoon chicken bullion
  • 1/2 pineapple habanero half


  1. Remove pork loin chops from refrigeration, sprinkle on both sides with salt, put on plate, and cover with an upside-down plate. Let rest for 30 minutes while completing the next steps
  2. Combine all rub ingredients
  3. Pat loin chops dry. Thoroughly rub/press rub onto all surfaces of loin chops.
  4. Heat 1 tablespoon of neutrally flavored oil in a skillet/flat-bottomed pan over medium-high heat
  5. Add loin chops to pan and sear for 2 minutes.
  6. Flip chops, cover pan with lid, reduce heat to low, and cook until chop internal temperature reaches 165°F and stays at that temperature for at least 15 seconds.


Pork must be 145°F for a minimum of 15 seconds to avoid the risk of getting cyst-ie brain worms. Please do what you need to do to make sure you get this right: we like you and we want your brains to stay good, which is why we tell you to cook to 165°F to be super sure.


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