Spiced Kurobuta Pork Chops
Succulent Kurobuta pork chops coated in a fragrant blend of Aleppo pepper, Hungarian paprika, and fresh sage, pan-seared to perfection and served with a unique pomegranate and pine nut relish.
Ingredients
- •1 tablespoon ground Aleppo pepper*
- •1 tablespoon Hungarian sweet paprika
- •2 teaspoons coarse kosher salt
- •2 teaspoons whole Malabar black peppercorns, freshly ground**
- •1 teaspoon chopped fresh sage
- •4 piece kurobuta/Berkshire bone-in rib pork chops
- •5 tablespoons olive oil
- •⅓ cup all purpose flour
- •1 serving Braised Bacon
- •1 serving Pomegranate
- •1 serving Pine Nut Relish
Cooking Instructions
- 1.
Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
5 min
- 2.
Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
16 min
- 3.
Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
2 min
- 4.
*Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
- 5.
**Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com).
