Kurobota Pork Chop Recipe
Recipe information
Make Kurobota Pork Chop in just 50m. GF Brussels, Bacon, Pork Glace
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
ENTREES
ENTREES
1. Season and rest pork
Pat the pork chops dry. Season generously on both sides with kosher salt, freshly ground black pepper, and 1 teaspoon fresh thyme. Let sit 15 minutes to dry brine slightly.
2. Render bacon
In a large skillet over medium heat, cook the gluten-free bacon until crisp. Remove bacon, crumble, and set aside. Leave about 2 tablespoons of rendered fat in the pan.
3. Sear pork chops
Add olive oil to the pan with the rendered bacon fat. Sear the pork chops 3-4 minutes per side until deeply browned. Transfer to a plate and rest loosely.
4. Sauté Brussels sprouts with aromatics
In the same skillet, add Brussels sprouts to the bacon fat. Sauté until deeply caramelized, 6-8 minutes. Add the shallot and garlic; cook until fragrant, about 1-2 minutes.
5. Deglaze and start glaze
Pour in the dry white wine to deglaze, scraping up browned bits. Stir in pork glace and the crumbled bacon; simmer 2-3 minutes until slightly thickened.
6. Finish pork in glaze
Return the pork chops to the skillet. Spoon glaze over the chops and simmer until they reach 140-145°F (60-63°C), about 3-5 minutes per side depending on thickness.
7. Finish sauce and herbs
Remove from heat and whisk in the cold butter until the sauce is glossy. Stir in fresh thyme and parsley if using. Adjust seasoning with salt and pepper as needed.
8. Serve
Plate the pork chops with a generous portion of Brussels sprouts and spoon the glossy glaze over the top.
Local Coupons
No local coupons found for this recipe's ingredients.