INSTRUCTIONS
1
Preheat oven to 400°F. Season both sides of Kurobuta Pork Chops with salt and pepper. Rest at room temperature for 20 minutes, then pat dry.
2
Heat first measure of olive oil in a pan over medium-high heat. Cook the chops until a nice crust forms on both sides, about 2-5 minutes. Remove chops from pan and arrange on a wire rack set inside a rimmed sheet tray. Finish in oven until medium-rare (145°F), about 5-10 minutes.
3
Add the chopped garlic and shallots to the pan with the drippings, cooking for a few minutes until soft, then deglaze the pan with white wine. Whisk in second measure of olive oil, Cranberry-Orange-Walnut Relish, Dijon mustard, and fresh rosemary leaves.
4
Remove chops from oven, let rest, then plate with a drizzle of vinaigrette.
