Kurobuta Pork Chops

Kurobuta Pork Chops w/ Guinness Cream Sauce

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Double-Cut Kurobuta Pork Chops with Guinness Cream Sauce & Smoky Greens

Makes 4 Servings
wine WINE PAIRING
Gruner Veltliner (Smaragd level of ripeness)

These thick, double-cut bone in Kurobuta pork chops command the plate, and their flavor delivers on their presentation’s promise: luxurious to the extreme. Here they’re served with an earthy cream sauce made with Guinness stout, robust pot greens seasoned with smoked salt, and a garnish of golden, crispy fried shallots.

INGREDIENTS
  • Smoky Greens:
  • 1 bunch Collard Greens
  • 1 bunch Mustard Greens
  • 2 bunches of Kale
  • 1 tbsp Olive Oil
  • ½ tsp Smoked Salt, plus extra to taste
  • 2 tsp Apple Cider Vinegar
  • 1 tsp Honey
  • ½ cup Chicken Stock
  • Guinness Cream Sauce:
  • ¼ minced Shallots
  • ½ tsp Salt
  • 1 tbsp of Honey
  • 1 cup (8oz) Guinness Stout
  • ½ cup of Heavy Cream
  • 2 tbsp minced Flat Leaf Parsley
  • Additional Salt to Taste
  • Crispy Shallots:
  • 2 Shallots, sliced into thin rings
  • Canola Oil
  • Salt

DIRECTIONS

1

Preheat your oven to 400°F.
2

Season the pork chops liberally with salt.
3

Cut the stems off of all the greens. Chop the leaves together into bite-sized pieces.
4

Sear the pork chops in a hot, oiled wide cast iron skillet or frying pan until browned on all sides.
5

Move the pan to the oven and roast the chops until they reach an internal temperature of 140°F.
6

While the chops are roasting, cook the smoky greens: Put the olive oil in a small stock pot. Add the greens, honey, apple cider vinegar, chicken stock, and ½ tsp of the smoked salt. Cook over medium heat until the greens are wilted down & tender, then season them to taste with additional smoked salt.
7

Fry the crispy shallots: Preheat the canola oil in a deep, narrow pot to 350°F. Add the shallot rings & fry them just until they brown. Scoop the shallot pieces out of the oil & spread them out on paper towels to drain. Sprinkle them with salt while they’re still hot.
8

Remove the pork chops from the stove & let them rest, loosely covered with foil, for 10-15 minutes.
9

While the chops are resting, build the Guinness cream sauce in the pan. Add the shallots, salt & honey to the pan. Sweat the shallot for five minutes, then pour in the Guinness & cook for another five. Pour in the heavy cream. Bring the mixture a simmer, and cook until it thickens enough to coat the back of a spoon.
10

Stir in the chopped parsley. Taste & add additional salt as necessary.
11

Serve the rested pork chops whole or sliced with the smoky greens, drizzled with the cream sauce & garnished with the fried shallots.

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