Pan-Seared Kurobuta Pork Chops with Charred Pineapple-Sake Pan Reduction

Instructions

1. 1

   Pat 2 bone-in Kurobuta pork chops completely dry with paper towels. Season aggressively on all sides, including the fat cap, with 1.5 tsp kosher salt and 0.5 tsp freshly cracked black pepper. Let sit on a wire rack at room temperature for 15 minutes to take the chill off and allow the salt to dissolve into the surface proteins.

   15 min

   Tip: Tempering the meat prevents cold interior shocks that cause uneven gray bands during pan-searing.

2. 2

   Set a large 12-inch heavy cast-iron skillet over medium-low heat. Add 1 tbsp neutral cooking oil. Using metal tongs, pick up the chops and stand them together fat-cap down against the bottom of the hot pan. Lean them against the skillet wall or each other, rendering the thick fat rind for 5 to 6 minutes until crisp, golden, and plenty of liquid pork fat has pooled in the skillet.

   6 min

   Tip: Rendering the thick Kurobuta fat cap first converts rubbery pork fat into liquid cooking fat, imparting unbelievable flavor to the sear.

3. 3

   Increase pan heat to medium-high. Lay the chops flat on their first broad side in the hot rendered fat. Sear undisturbed for 4 minutes until a deep amber crust forms. Flip the chops and immediately toss in 3 cloves garlic, 1 knob fresh ginger, 3 sprigs fresh Mexican oregano, and 1 tbsp cold unsalted butter. Tilt the pan slightly and use a large spoon to baste the foaming aromatics and butter continuously over the chops for 3 to 4 minutes until an instant-read thermometer reads 135°F in the thickest part.

   8 min

   Tip: Pull Kurobuta at 135°F! It carries carryover heat to a juicy 145°F medium blush. Overcooking heritage pork is a tragedy.

4. 4

   Transfer the pork chops to a warm cutting board or plate to rest. Leave the skillet over medium-high heat with the infused pork fat. Lay 8 oz baby bok choy cut-side down in the pan and sear hard for 2 to 3 minutes without moving them until deeply charred. Flip, drizzle with 1 tsp toasted sesame oil, cook 1 minute more until crisp-tender, and transfer directly to serving plates.

   4 min

   Tip: Cooking the greens directly in the residual rendered pork fat picks up all the toasted garlic and ginger notes.

5. 5

   Pour off any excess loose grease from the skillet, leaving the dark browned fond stuck to the bottom. Return skillet to medium heat and pour in 0.5 cup dry sake, scraping the bottom with a wooden spatula to dissolve all the caramelized crust. Whisk in 0.33 cup 100% unsweetened pineapple juice, 1 tbsp tamari, 1 tbsp chipotle adobo sauce, and 1 tbsp pure maple syrup. Bring to an active simmer and reduce for 4 minutes until thickened into a syrupy glaze that coats the back of a spoon.

   4 min

   Tip: Sake contains high concentrations of succinic acid, which amplifies umami and rounds out the tropical punch of the pineapple.

6. 6

   Remove the skillet from the heat source. Add the remaining 2 tbsp cold unsalted butter and swirl or whisk vigorously until the butter melts entirely and emulsifies into a glossy, velvety nappe sauce. Carve the rested pork chops along the bone and slice crosswise into thick cutlets. Arrange next to the charred bok choy, pour any resting juices back into the sauce, spoon the reduction generously over the pork, and finish with 1 tbsp toasted white sesame seeds.

   2 min

   Tip: Whisking cold butter into off-the-heat sauce creates a tight emulsion; if the pan is boiling, the sauce will break and turn oily.