Reverse-Sear Kurobuta Double-Bone Pork Chop
Parmesan Polenta & Pickled Cherry Pepper Sauce
Back in January 2013, I shared a recipe for Old School–Style Pork Chops with Pickled Cherry Pepper Sauce, and it has remained one of my most popular posts, with tens of thousands of views. But for 2026, I wanted to revisit it, elevate it, and give it the treatment it deserves.
I upgraded the pork to a Kurobuta double-bone chop, refined the technique with a reverse-sear for perfectly juicy edge-to-edge doneness, and captured the process in action shots, from searing to plating, to highlight color, texture, and the drama of cooking.
There are pork chops—and then there is the Kurobuta double-bone pork chop. Thick, succulent, and left intact with two bones, this chop is impossible to ignore. At 1.37 pounds, it’s more than enough for one, and honestly, it’s best shared.
Kurobuta pork, from the Berkshire breed, is prized for marbling, tenderness, and deep flavor, which makes it perfect for a reverse-sear. Slowly roasting the chop in the oven at low heat first ensures even doneness, then finishing with a hot sear gives a golden, caramelized crust. The result is juicy, tender meat with a gorgeously browned exterior.
The chop is the obvious star of the plate, served over creamy Parmesan polenta, which provides a soft, tasty contrast. To balance the richness, it is dressed with the pickled cherry pepper sauce that made the original recipe a favorite. Bright, tangy, and mildly spicy, it lifts the pork and polenta while highlighting the depth of the Kurobuta chop without overpowering it.
Reverse-Sear Pork Chop Recipe
Continue reading “Reverse-Sear Kurobuta Double-Bone Pork Chop”
