Double Bone Kurobuta Pork Chops with Romesco & Fennel Salad
Category
Pork Chop
Servings
2 to 4
Prep Time
24 hours
Cook Time
30 minutes
The double cut pork chop is a thick-cut with two full rib chops. Sarah Kelly of Petite 4 restaurant provides a savory recipe to bring out the best of this unique Kurobuta pork chop. “Brining always helps enhance the flavor to any cut of pork. The cooks here at Petite 4 have paired the double cut pork chop with a house favorite, our Romesco Sauce. A rustic puree of red peppers, Marcona almonds, herbs and olive oil, this sauce is a great accompaniment for pork products. What goes better with romesco than some fresh shaved fennel to lighten up the entrée as well as bring out the fennel flavor in the brine? Romesco also works for several dishes. You’ll find this it served with our chorizo croquettes at our restaurant. You can use any leftover romesco sauce for pasta or an everyday refrigerator condiment.
Author:Sarah Kelly
Ingredients
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2 Kurobuta double bone pork chop
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1 quart water
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1/2 cup salt
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1/4 cup sugar
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2 tablespoon toasted fennel seed
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2 tablespoon toasted coriander
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2 tablespoon black peppercorn
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3 bay leaves
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3 crushed garlic cloves
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chopped fronds of one fennel
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1 quart ice
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2 tablespoon beef tallow or canola oil
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2 knobs of butter
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3 crushed garlic cloves
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3 sprigs thyme
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2 tablespoon sherry vinegar
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1/4 cup Mamas Lil peppers
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1/2 cup piquillo peppers
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2 cloves garlic
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1/4 cup parmesan
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1/4 cup Marcona almonds
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1/4 cup parsley
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1 shallot
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1/4 cup olive oil
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Salt to taste
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1 bulb thinly shaved fennel on a mandolin or with a sharp knife
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1/4 cup parsley sprigs
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2 tablespoon olive oil
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Juice of half a lemon
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3 sprigs chives
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salt and pepper to taste
Kurobuta Pork Chop
Romesco Sauce
Fennel Salad
Directions
Kurobuta Pork Chop
Dissolve sugar and salt and all ingredients in boiling water. Add ice. Let cool to room temperature. Add pork chops. Refrigerate for 24 hours. Pull from brine and pat dry before cooking.
Heat oven to 375°F.
Place a sauté pan over high heat, add oil, Sear chops approx. 5 min per side until golden brown and the fat cap is seared. Once desired color is developed, add butter garlic and thyme and baste. Transfer to a sheet pan and cook until internal temp is 135°F. Rest for 5 minutes.
To serve, smear plate with a good amount of romesco and place pork chop on top. Garnish with the fennel salad.
Romesco Sauce
Combine all ingredients in a blender and pulse to a chunky consistency.
Fennel Salad
Gently toss all in a small bowl. Serve.