Kurobuta Pork Chop Recipe

Cooking Instructions

1. 1

   Prepare the Barbeque Sauce

   Soak the guajillo peppers in hot water for 15 minutes until softened. Remove stems and seeds, then blend with pomegranate juice, brown sugar, apple cider vinegar, salt, and black pepper until smooth.

2. 2

   Cook the Pork Chops

   Season the Kurobuta pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork chops on each side for about 4-5 minutes or until cooked through. Brush with guajillo-pomegranate barbeque sauce during the last minute of cooking.

3. 3

   Prepare the Pickled Onion

   Thinly slice the red onion and place in a bowl. Pour a mixture of equal parts vinegar and water over the onions and let sit for at least 10 minutes.

4. 4

   Assemble the Dish

   On a plate, place endive leaves as a base. Slice the green apple thinly and arrange on top. Place the cooked pork chop on top of the endive, drizzle with more barbeque sauce, and top with pickled onion and crispy prosciutto.