Kurobuta Bone-in Pork Chop Recipe
Pumpkin Puree | Broccoli | Radish | Orange Rosemary Honey
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Ingredients
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Pork Chop
Pumpkin Puree
Broccoli
Radish
Orange Rosemary Honey
Method
Pork Chop
- 1
Prepare the Pork Chops
Season the Kurobuta pork chops on both sides with salt and black pepper. Let them sit at room temperature for about 20 minutes to absorb the flavors.
- 2
Sear the Pork Chops
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side until they develop a golden-brown crust. Reduce the heat to medium and cook for an additional 5-7 minutes or until the internal temperature reaches 145°F (63°C). Remove the chops from the skillet and let them rest for 5 minutes.
Pumpkin Puree
- 3
Prepare the Pumpkin Puree
In a small saucepan over medium heat, combine the canned pumpkin puree, ground cinnamon, nutmeg, and maple syrup. Stir well and cook for about 5-7 minutes until heated through. Remove from heat and set aside.
Broccoli
- 4
Radish
- 5
Orange Rosemary Honey
- 6
Mix the Orange Rosemary Honey
In a small bowl, whisk together honey, fresh orange juice, and chopped rosemary until well combined. Set aside.