I hadn't cooked fish in a while since I got a job and all (which makes it difficult to get to my fish guy by 6), so I decided that I would do it on Friday. I headed over to the Fish Guy Market (http://www.fishguy.com/) to pick up something. While I was looking, I was drawn to the sturgeon. I talked to the fishmonger, and he said that sturgeon is very much like chicken, so I should roast it at high heat. I also wanted to eat soft shell crabs, so I got three of those. While I was checking out, I got distracted looking at a kurobuta pork chop, and decided that I wanted it for lunch.
They told me just to cook it simply to let the pork flavor really come out. I decided on a white wine-cream sauce.
1 kurobuta pork chop
1/2 cup white wine
juice from 1/2 lemon
pinch of thyme leaves
1/4 cup heavy cream
1. Preheat oven to 450
2. Put some oil in a frying pan and heat it over high heat until it is smoking.
3. Using some tongs, hold the fat side down into the oil to render some fat for about 30 seconds.
4. Put the pork fully into the pan for 4 minutes per side to brown. Dump the oil out of the pan.
5. Put the pan in the oven for 8 minutes until chop is done.
6. Take the chop out and wrap it tightly in foil while you make the sauce, but do not discard the fat.
7. Put the pan over medium heat and quickly pour in the wine to deglaze, scraping the bottom to get up all the pork bits stuck to the pan.
8. Squeeze in the lemon juice and add the thyme leaves. Let it reduce for about 3 minutes, then pour in the cream and whisk to incorporate.
9. Put the pork chop on a plate and pour the sauce over it.