Blackened Kurobuta Pork Chop Recipe

Bring chops to temperature

Remove Kurobuta pork chops from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season both sides and edges of chops lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub 2 tbs neutral oil over both sides to help spices adhere and promote even searing.

Combine all spice rub ingredients in a small bowl: 2 tbs paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp cayenne pepper, 1 tsp ground white pepper. Whisk to evenly distribute.

Generously press about 1–1½ tbs of the spice mix onto both faces and up the edges of each chop so each is well coated in a thin, even layer. Shake off any excess.

Heat a large cast-iron skillet or heavy stainless pan over medium-high to high heat until very hot, about 4–6 minutes. You want the pan smoking slightly but not burning.

Add 1 tbs neutral oil to the hot pan and swirl to coat. Carefully place the pork chops in the skillet, spice-side down. Press gently for full contact. Sear without moving for 2–3 minutes until a deep mahogany-black crust forms.

Flip chops and add the remaining 1 tbs oil if pan is dry. Sear the second side 2–3 minutes. Reduce heat to medium and continue cooking, flipping every 1–2 minutes, until an instant-read thermometer inserted into the thickest part (away from bone) reads 135°F (57°C) for medium-rare to medium, or 145°F (63°C) for medium-well. Total cook time will be about 6–10 minutes depending on chop thickness (1–1¼ inches). Avoid overcooking to retain juiciness.

If the exterior is charring too quickly before interior reaches temperature, lower heat to medium and continue cooking covered for short intervals, or finish in a 375°F (190°C) oven for 4–6 minutes.

When chops reach desired temperature, reduce heat to low and add 2 tbs unsalted butter to the pan. Spoon melted butter over the chops for 30–60 seconds to baste and build a glossy finish.

Transfer chops to a cutting board and tent loosely with foil. Let rest 5–7 minutes (carryover will raise temperature a few degrees).

While chops rest, stir 1 tbs fresh lemon juice into the pan juices and melted butter, scraping up any browned bits. Off heat, whisk in 1 tbs chopped fresh parsley. Taste and adjust with a pinch of salt or additional lemon if desired. Spoon sauce over rested chops before serving.

Serve chops with lemon wedges and a dollop of Creole or remoulade sauce on the side. Pair with roasted potatoes, sautéed greens, or dirty rice for a complete entree.