Cheesy Baked Kurobuta Pork Chops with vegetables

 About a month ago or so, I have made cheesy baked Pork Chop for dinner.

 I knew that my husband is not a big fan of pork chop but, when I saw beautiful marbled “Kurobuta Pork Chop” at the meat counter, I wanted to try one and I decided to make a meal with it a week later.

 When I first saw “Kurobuta Pork Chop”,I immediately thought that it must be Japanese Pork breed product because I knew “Kurobuta” was in Japanese.

 “Kuro” means “black” in Japanese. “buta” means “pork” in Japanese. Therefore, I thought that it was black pig meat products,which also known as ” Heritage Berkshire Pork” here in the states.

 If you place the regular pork chop and Kurobuta pork chop side by side, you would notice that the color of the meat is tad darker with Kurobuta pork chop.

 I did not have regular Pork chops to show you the difference of the meat color but,here is the picture of Kurobuta pork chop.

Kurobuta Pork chop..

 Kurobuta is known for its tender,juicy, flavorful taste and best of the best in the pork products in Japan.

 Kagoshima prefecture in Kyusyu island (southern island in Japan) is famous for Kurobuta pork.

 Here is the Japan island map. Kagoshima prefecture is #46

 Interesting fact though about the Kurobuta Pork, I learned that the Kurobuta pig can be brought in from outside Japan, to be raised in Japan but, to be able to sold its meat as the “real” Kurobuta pig products, the pigs must be certified purebred under Japanese ministry of Agriculture,Fisheries,and Food rules.

 You can read more about Kurobuta pork at cooksinfo website here.

 Kurobuta Pork chop is not something we can indulge everyday,but it is really tasty meat and,great to cook them on special occasion

 Anyway, my husband is not a big fan of pork chop,but I knew that Kurobuta is highly prized in Japan,and I thought I would give it a try a week later to see how he likes it.

 As I thought, he loved the Kurobuta Pork chop and also he loved the way that I cooked.

 I think the quality of the meat made a difference and also,I think breadding that I used was something he really really liked and, a month later, he still talks about the pork chops and its breading and gives me ideas of dishes using the same breadding I used for the pork chop.

 Overall, the dinner was successful,and I am glad he loved them.

 After the pork chop is served, some weeks later, I have served steak with horseradish crust topping and,he loved them too.

 In this entry, I would share the recipe of Cheesy Baked Kurobuta Pork chop but later, I am planning to share the steak with horseradish topping recipe as well.

 I think you would love them.

Cheesy Baked Kurobuta Pork chop..

Ingredients for Cheesy baked Kurobuta Pork chop;

1/16 C Kosher Salt (for brine)
2           Kurobuta Pork Chop
1/2 tsp ground black pepper
2 tbs     grated Parmesan
cheese
3/8 tsp kosher salt (for breading)
1/2C     Panko bread crumbs
1/2 tsp chopped
fresh thyme
1/4 tsp garlic powder
1/2 tbs Extra virgin olive oil
1/2C     unbleached all purpose flour
1            Egg lightly beaten

Morton’s Natures Seasons
1.5 tbs  Horseradish Mustard per chop
shredded Mozzarella cheese
Shredded Provolone cheese
Chopped green onions

<Cheesy baked Kurobuta Pork chop>


0. In the gallon size freezer bag, add 1/2C water and 1/16C Kosher salt and p;ace the Pork chop in the brine and let it sit for about 30 minutes

1. Preheat the oven to 425F

2. While chops are in the brine and oven is preheated, prepare the breading working station on the counter

3. Place 1st container on the far left and pour 1/2C unbleached all purpose flour, place another container in the middle and crack 1 eggs and lightly beaten, and place another container at far right and pour breading mixture* (breading mixture as shown below)

** Mix 1/2 tsp ground black pepper,2 tbs grated Parmesan cheese, 3/8 tsp kosher salt, 1/2C Panko bread crumbs, 1/2 tsp chopped fresh thyme,1/4 tsp garlic powder,1/2 tbs Extra virgin olive oil in the 3rd container to use as breading for the chops
 
4. Take out the pork chop from the brine and pat them dry with paper towel and place on the plate

5. Season the chops with Morton’s Natures seasons both sides

6.  Coat the chops all sides with 1.5 tbs horseradish mustard per chop

7. Coat the chop in the flour ,dredge them into egg and them bread them with the Parmesan Panko bread crumb mixture and coat the chop all sides,and let it set on another clean plate

8. In another small container mix shredded Mozzarella cheese and shredded provolone cheese with ratio of 50%-50% and mix well

9. Line the cookie sheet with non stick foil, place pizza pan with holes in the bottom upside down, wet the paper towel with bit of extra virgin olive oil and wipe the bottom of the pizza pan.Then, place the chops on top and bake them for about 20 minutes or until meat thermometer shows 147F*

** You may wonder why I do not simply use cookie sheet or cooling rack on top of the cookie sheet but there is a reason for that.

 When I baked pizza last time to recreate Domino Pizza’s pizza dough, I noticed that the pizza pan with holes on the bottom really baked the pizza nicely to crusty texture.

 Most baked chops or ribs recipe uses cooling rack on top of the cookie sheet so the bottom of the meat gets raised to get the heat can go under the meat and also cooks well.However, if I use the cooling rack to do so, the meat surface would not touch with metal with larger surface and I was not sure how well I would get nice crunchy bottom I was after.

 Thus, this is how I came up with. Use the pizza pan with holes on the bottom in place of the cooking rack to give more heat to the meat for the very crunchy coating bottom.

 It looks odd visually,but it worked out well.

After the chops were baked..

** Notice very crunchy coating bits on the pan?

** In the past, recommended pork products’ internal temperature was between 170F-185F.However, recent years, the recommended temperature was down to 150F-160F for tenderness,and juiciness;slightly rosy pink.

Trichinosis organism will be destroyed at 137F

 I have pulled out my pork chop at 147F because I knew that I will be broiling them,and as you know, the meat still be cooked even after taking out from the oven and often times, the temperature rises from 5F to 10F while meat is being rested.
 
10. When chops were baked to 147F, sprinkle some shredded mozzarella cheese and shredded provolone cheese mixture on top,and place the chops on the non stick foil in the cookie sheet

11. Turn the broiler on “HI” and broil the chops for about 70 seconds or the cheese gets bubbly and crumbs gets brown up a bit more.

12. Garnish the chops with chopped green onions and serve them with Carrot grasse and sauteed snow peas


Makes; 2 servings

<Carrot grasse>

1. Peel carrots and cut to about 1/2″ pieces

2. Drizzle extra virgin olive oil in the skillet and cook the carrot to about just about getting soft,seasoning them with Morton’s natures season

3. Add 3/8C water and 1 tbs butter,1/2 tsp white sugar and turn the heat to medium, put the lid on the  skillet and cook to tender

Makes: 1-2 servings

<Sauteed snow peas>

1. Trim off the string on the peas (top and bottom)

**
Snow peas, Sugar snap peas both have string on them. Remove the
string by breaking the tip of sugar snap pea/snow peas and gently pull
the string down.

2. Drizzle extra virgin olive oil in the skillet

3. Cook the snow peas,season with Morton’s Natures Season


Enjoy!

BookmarkandShare

Apr 07, 2013 | 0 | Uncategorized

Leave a Reply