Kurobota Pork Chop Recipe

ENTREES

1. 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. 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. 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. 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. 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. 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. 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. 8

   Serve

   Plate the pork chops with a generous portion of Brussels sprouts and spoon the glossy glaze over the top.