The Harvested Kitchen uses affiliate links (including Amazon Affiliate links), which may be included on this page. This means that I may earn a small commission for purchases made using these links (at no additional cost to you).
I made this on one of those days where I didn’t know what I was going to make for dinner, I didn’t have the right ingredients for what I first decided on, and then the pivot turned out way better than what I was wanting in the first place. Don’t you love it when that happens?
It’s honestly where I first got the inkling that I might be somewhat good at cooking, because being flexible and creative was something I enjoyed, and it usually always paid off. I’m proud of myself that I can now do this with wild game, because when I first started cooking it, I was SO intimidated because I never knew what to do with it!
And this time, I had some of those same nerves. I cook a lot of venison, sure, but I’m not familiar with cooking loin chops, so it was kind of a shot in the dark when I was having a hard time deciding what to make. I stuck with my tried and true course of marinating for 20-30 mins and cooking it hot and fast, and it serve me well.
Long story short, if you have some venison loin chops, you’ll want to make this. I’m so used to always eating backstraps, tenderloins, and random deer steaks, that I totally underestimated the loin chops, and I am newly hooked! I’ll for sure be requesting these cuts from the hubs’ harvest next year!
Have you made these? Let me know what you think or any questions you have in the comments below!
RECIPE (Serves 2-4)
- 1 lb venison loin chops (about 3-4 chops)
- 2-3 yellow potatoes, cut into fries
- 1 cup + 1/3 cup olive oil
- 6 cloves garlic, minced
- 1 tbsp. + 2 tsp. oregano
- 1 tsp. + 1 tsp. salt
- 1 tsp. + 1 tsp. pepper
- 1 tbsp. lemon juice
Preheat oven to 400 degrees. Mix 1 c olive oil, garlic, 1 tbsp. oregano, 1 tsp. salt, 1 tsp. pepper, and 1 tbsp. lemon juice in a bowl, and use it as a marinade for your chops. Once covered with the mixture, let your chops marinate for about 20-30 mins. While the chops are marinating, mix the remaining olive oil, salt and pepper, and oregano. Cover a sheet pan with parchment paper, spread out your fries on the pan, and drizzle the olive oil mixture over the fries. Toss to coat. Cook for 20 mins flipping halfway, and then remove from the oven (don’t turn off the oven!) After the chops are finished marinating, heat n oven-safe pan on high heat (preferably a cast iron – get it hot!). Sear the chops for about 1 minute on each side, and then place the pan in the oven for about 5-7 mins. Once done, remove from the oven, and serve with the fries!