Double Bone Kurobuta Pork Chops with Romesco & Fennel Salad

BY: Sarah Kelly

  • cooking-duration up to 24 hour prep, 30 minutes
  • servings 2-4 SERVINGS
  • cooking-style oven
  • cooking-mode moderate

The Double Cut Pork Chop is a thick-cut with two full rib chops. Sarah Kelly of Petite 4 restaurant provides a savory recipe to bring out the best of this unique Kurobuta pork chop.

“Brining always helps enhance the flavor to any cut of pork. The cooks here at Petite 4 have paired the double cut pork chop with a house favorite, our Romesco Sauce. A rustic puree of red peppers, Marcona almonds, herbs and olive oil, this sauce is a great accompaniment for pork products. What goes better with romesco than some fresh shaved fennel to lighten up the entrée as well as bring out the fennel flavor in the brine?

Romesco also works for a number of dishes. You’ll find this it served with our chorizo croquettes at our restaurant. You can use any leftover romesco sauce for pasta or an everyday refrigerator condiment


Pork Chops

  • 2 SRF Kurobuta Double Cut Pork Chops Buy Now

  • Pork Chop Brine (for 2 Double Cut Pork Chops)

  • 1 quart water

  • 1/2 cup salt

  • 1/4 cup sugar

  • 2 tablespoon toasted fennel seed

  • 2 tablespoon toasted coriander

  • 2 tablespoon black peppercorn

  • 3 bay leaves

  • 3 crushed garlic cloves

  • chopped fronds of one fennel

  • 1 quart ice

  • 2 tablespoon beef tallow or canola oil

  • 2 knobs of butter

  • 3 crushed garlic cloves

  • 3 sprigs thyme

Romesco Sauce

  • 2 tablespoon sherry vinegar

  • 1/4 cup Mamas Lil peppers

  • 1/2 cup piquillo peppers

  • 2 cloves garlic

  • 1/4 cup parmesan

  • 1/4 cup Marcona almonds

  • 1/4 cup parsley

  • 1 shallot

  • 1/4 cup olive oil

  • Salt to taste

Fennel Salad

  • 1 bulb thinly shaved fennel on a mandolin or with a sharp knife

  • 1/4 cup parsley sprigs

  • 2 tablespoon olive oil

  • Juice of half a lemon

  • 3 sprigs chives

  • salt and pepper to taste


Dissolve sugar and salt and all ingredients in boiling water. Add ice. Let cool to room temperature. Add pork chops. Refrigerate for 24 hours. Pull from brine and pat dry before cooking.
24 hours
Heat oven to 375°F
7 minutes
Place a sauté pan over high heat, add oil, Sear chops approx. 5 min per side until golden brown and the fat cap is seared. Once desired color is developed, add butter garlic and thyme and baste. Transfer to a sheet pan and cook until internal temp is 135°F. Rest for 5 minutes.
15 minutes
To serve, smear plate with a good amount of romesco and place pork chop on top. Garnish with the fennel salad.
3 minutes
Combine all ingredients in a blender and pulse to a chunky consistency.
3 minutes
Gently toss all in a small bowl. Serve.
5 minutes