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
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.

  • 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



Preheat your oven to 400°F.

Season the pork chops liberally with salt.

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

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

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

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.

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.

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

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.

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

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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