Spiced Kurobuta Pork Chops
- 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" thk abt 10 to 12 oz ea)
- 5 tablespoons olive oil divided
- 1/3 cup all-purpose flour
- Braised Bacon, Pomegranate, And
- Pine Nut Relish (see recipe)
* Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
** Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com).
Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145 degrees, about 10 minutes.
Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
This recipe yields 4 servings.