Name: Spiced Kurobuta Pork Chops
Yield: Makes 4 servings
Ingredients: 1 tablespoon ground Aleppo pepper*; 1 tablespoon Hungarian sweet paprika; 2 teaspoons coarse kosher salt; 2 teaspoons whole Malabar black peppercorns, freshly ground**; 1 teaspoon chopped fresh sage; 4 kurobuta/Berkshire bone-in rib pork chops (1 1/4 to 1 1/2 inches thick; 10 to 12 ounces each); 5 tablespoons olive oil, divided; 1/3 cup all purpose flour; Braised Bacon, Pomegranate, and Pine Nut Relish

Image may contain Food Pork Steak and Plant

Spiced Kurobuta Pork ChopsPornchai Mittongtare

Once upon a time, pork chops had flavor. Legend has it that over 300 years ago, Oliver Cromwell sampled some delicious pork in Berkshire, England. In the 19th century, the Berkshire breed was refined in the United States and Japan (where it is known as kurobuta). A revived interest in this heirloom pork, with its higher fat content and therefore juicier meat, lets modern-day diners enjoy pork the way it was meant to be. To order, contact Preferred Meats (800-397-6328; preferredmeats.com).

Recipe notes

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