Jul 14 2026
Restaurants›Bricks›Kurobuta Pork Chop Recipe

Kurobuta Pork Chop Recipe

Inspired by Bricks
Time1h
Serves2

bone-in heritage pork from Snake River Farms, hoisin glaze, garlic whipped potatoes and seasonal vegetables

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Chop

Garlic Whipped Potatoes

Seasonal Vegetables

Method

Cooking the Pork Chop

  1. 1

    Prepare the Pork

    Preheat your grill or skillet over medium-high heat. Season the Kurobuta pork chops with salt and black pepper on both sides.

  2. 2

    Cook the Pork

    Brush the pork chops with hoisin sauce and sear them on the grill or skillet for about 5-7 minutes on each side or until the internal temperature reaches 145°F (63°C).

  3. 3

    Rest the Pork

    Remove the pork chops from the heat and let them rest for about 5 minutes before serving.

Making Garlic Whipped Potatoes

  1. 4

    Boil the Potatoes

    Peel and chop the potatoes into even pieces. Boil them in salted water until tender, about 15-20 minutes.

  2. 5

    Prepare the Garlic

    In a small saucepan, melt the butter and sauté minced garlic until fragrant.

  3. 6

    Whip the Potatoes

    Drain the potatoes and return them to the pot. Add the sautéed garlic, cream, and salt. Mash until smooth and creamy.

Cooking the Seasonal Vegetables

  1. 7

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add the mixed seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and black pepper to taste.

Serving

  1. 8

    Plate the Dish

    Serve the Kurobuta pork chop alongside a generous scoop of garlic whipped potatoes and a portion of sautéed seasonal vegetables.

More from Bricks