Sakura Pork Chop

Brown Ale-Brined Pork, Shallots, Peppadew Peppers, Cipollini Onions, Chives, Fennel Pollen

Chef Joe Valdez of Basilico at Evora | Las Vegas

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Adapted by StarChefs  |  March 2026  |  Photo: Will Blunt

INGREDIENTS

Brined Pork:
Bone-in pork chop, cleaned
36 grams kosher salt
60 grams olive oil
3 cloves garlic, smashed
2 sprigs thyme
1 sprig tarragon
1 shallot, julienned
355 grams English brown ale

Pan Sauce:
10 grams minced shallots
4 pickled Peppadew peppers
3 cipollini onions, halved and roasted
60 grams sweet vermouth
85 grams vegetable stock
85 grams cubed butter
4 grams sliced chives
Kosher salt
Ground black pepper

To Assemble and Serve:
Neutral oil
4 grams sliced chives
Fennel pollen

METHOD

For the Brined Pork:
In a hotel pan, season pork with salt. Cover and refrigerate overnight. The next day, rub pork with oil, garlic, herbs, and shallots. Cover and refrigerate overnight. The next day, submerge pork in beer. Cover and refrigerate overnight. The next day, remove pork from brine and transfer to a sheet tray. Refrigerate 6 hours, uncovered.

For the Pan Sauce:
In a sauté pan over medium heat, cook shallots,  onions, and peppers until warmed through. Deglaze pan with vermouth, scraping the fond from the bottom of the pan. Cook until liquid is reduced by three-quarters. Add stock. Cook until liquid is reduced by half. Remove from heat and whisk in butter. Once emulsified, add chives. Season with salt and pepper. Return pan to low heat and keep warm.

To Assemble and Serve:
Heat oven to 350°F. In a sauté pan over medium-high flame, heat oil. Add Brined Pork and sear 2½ minutes. Flip and sear additional 2½ minutes. Transfer to an aluminum foiled-lined sheet tray and roast 15 minutes, or until internal temperature of meat reaches 145°F. Let rest 3 minutes. Transfer pork to the center of a serving plate. Spoon Pan Sauce over top. Finish with chives and fennel pollen.

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