Tag: kurobuta pork

Reverse-Sear Kurobuta Double-Bone Pork Chop

Reverse-Sear Kurobuta Double-Bone Pork Chop

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.

Kurobuta Double-Bone Pork Chop, Pickled Cherry Pepper Sauce

Reverse-Sear Pork Chop Recipe

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Bryce Pork Chop

Bryce Pork Chop

Bryce Pork Chop

Grilled French-Cut Kurobuta Pork Chop
Fondue Potatoes, Thyme Roasted Carrots
Sage-Scented Croutons, Fried Sage Leaves
Pomegranate Vinaigrette

The Bryce Pork Chop is as visually striking as it is flavorful. A grilled French-cut Kurobuta pork chop rests on a bed of creamy fondue potatoes at the center of a shallow bowl, encircled by a pomegranate vinaigrette that adds tang and subtle sweetness.

Thyme-roasted carrots bring warm earthy orange tones, while sage-scented croutons and crisp fried sage leaves add texture, aroma, and a lush green accent reminiscent of the rocks, sagebrush, and evergreens that dot the landscape.

The dish’s palette—rosy pork, golden potatoes, vibrant carrots, and reddish-brown vinaigrette—evokes the dramatic layers and hues of Bryce Canyon, making it a plate that’s both artful and deeply satisfying.

Bryce Canyon National Park

The landscape itself is a mosaic of red and orange hoodoos, sandy soil, sagebrush flats, and pine forests. The contrast between the warm stone spires and the green sage and pine gives Bryce Canyon its striking, painterly beauty — the same harmony of tones this pork chop dish evokes.

Bryce Canyon National Park

Though it’s not true culinary sage, sagebrush has a similar earthy aroma, which is why the green fried sage leaves in this dish feel like a natural echo of the Bryce Canyon landscape — a nod to those silvery-green shrubs scattered among the canyon’s warm, sunlit rock.

Kurobuta Pork Chop

This dish was inspired by a fabulous al fresco dinner at Stone Hearth Grille in Tropic, Utah near Bryce Canyon.

Stone Hearth Grille at Bryce Canyon

Bryce Pork Chop Recipe

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