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Spiced Kurobuta Pork Chops
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Submitted by:
Jessica |
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Spiced Kurobuta Pork Chops with its higher fat content and therefore juicier meat, lets modern-day diners enjoy pork the way it was meant to be. |
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INGREDIENTS:
- 1 tablespoon(s) , Aleppo Pepper Ground
- 1 tablespoon(s) , Hungarian Sweet Paprika
- 2 teaspoon(s) , Kosher Salt
- 2 teaspoon(s) , Whole Malabar Black Peppercorns Freshly Ground
- 1 teaspoon(s) , Fresh Sage Chopped
- 4 whole , Kurobuta Berkshire Bone-in Pork Chops 1.25 to 1.50 Inches Thick, 10 To 12 Ounces
- 5 tablespoon(s) , Olive Oil
- 1/3 cup(s) , All Purpose Flour
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| Instructions: |
Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
*Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
**Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets.
Makes 4 servings. |
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