Kurobuta Pork Chop Recipe
Known for astonishing high quality, Kurobuta is darker than standard pork, with a richer taste and good marbling throughout.
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Ingredients
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Pork Chop
Marinade
Sides
Method
Pork Chop Preparation
- 1
Season the Pork Chops
Pat the Kurobuta pork chops dry with paper towels. Season both sides of the chops with salt and black pepper, ensuring an even coating.
- 2
- 3
Marinate the Pork Chops
Place the seasoned pork chops in a resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Cooking the Pork Chops
- 4
Heat the Oil
In a large skillet, heat olive oil over medium-high heat until shimmering.
- 5
Cook the Pork Chops
Remove the pork chops from the marinade and let excess marinade drip off. Place the chops in the hot skillet and cook for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
- 6
Rest the Chops
Once cooked, transfer the chops to a plate, cover loosely with foil, and allow them to rest for 5 minutes.
Preparing Sides
- 7
- 8