Berkshire Pork Chop: Juicy, Flavor-Rich, and Worth Every Bite

If you’re used to dry, overcooked pork chops, prepare to be pleasantly surprised. The Berkshire pork chop is a whole different experience, marbled, flavourful, and unbelievably juicy when cooked right.

At Tasty Plated, Chef Rachael calls this her “steak-lover’s pork.” With its tender texture and deep flavour, it’s worthy of a cast iron sear, a glass of red wine, and a seat at your finest dinner table. The best part? You don’t need a fancy kitchen, just good meat, solid technique, and a little patience.

• What Is a Berkshire Pork Chop?

Berkshire pork comes from a heritage breed of pig originally from England. Known in Japan as Kurobuta, it’s prized for its deep pink meat, fine marbling, and rich, almost beefy flavour.

A Berkshire pork chop is usually cut thick (1-1.5 inches), often bone-in, and comes from the loin. Thanks to its fat content, it stays tender and juicy, even at medium or medium-well temperatures.

Why it’s special:

• More intramuscular fat = natural moisture

• Umami flavour with no need for heavy marinades

• Cooks more like steak than supermarket pork

• Often raised more humanely, with better diets = better flavour

• What Makes It Better Than Regular Pork?

You don’t need a meat thermometer to tell the difference, you’ll see and taste it.

Because of the fat and flavour, Chef Rachael treats it like a ribeye, seared, rested, and served simple.

• How to Cook a Berkshire Pork Chop (Step-by-Step)

Method: Pan-seared + oven-finished

This method gives you the best of both: a gorgeous crust and a juicy center.

You’ll need:

• 1 Berkshire pork chop, 1-1½ inches thick

• 1 tablespoon olive oil or neutral high-heat oil

• Kosher salt + freshly cracked black pepper

• 1 sprig rosemary or thyme

• 2 cloves garlic, smashed

• 1 tablespoon unsalted butter (optional)

Steps:

1. Bring to room temp – Let the pork sit out for 30-45 minutes

2. Season generously – Salt, pepper, and herbs if you like

3. Sear – Heat skillet over medium-high heat, add oil

4. Cook 2-3 minutes per side – until deep golden crust forms

5. Add butter, herbs, and garlic – spoon hot butter over the top

6. Transfer to 375°F oven – Finish for 5-7 minutes or until internal temp hits 140°F

7. Rest 5-10 minutes – Let juices redistribute before slicing

• Chef Rachael’s Tips: Seasoning, Resting, and Sides

Chef Rachael’s flavour notes:

• Dry brine overnight (just salt): enhances flavour, improves crust

• Use a meat thermometer: pull at 140°F, rest to 145°F

• Try a simple herb-garlic butter finish

• Avoid sugar-based glazes until the last minute to prevent burning

Favorite side pairings:

• Roasted root vegetables

• Garlic mashed cauliflower

• Grilled peaches or apple chutney

• Creamed spinach

• Wild rice or herbed couscous

“Berkshire pork has so much flavour on its own, you don’t need to hide it with sauces. Just enhance it,” says Chef Rachael.

• Table: Berkshire Pork vs Regular Pork vs Ribeye Steak

• Serving Ideas, Sauces, and Wine Pairings

You’ve cooked a premium pork chop, now let’s plate it like one.

Try serving with:

• Apple cider glaze or pear compote

• Mustard cream sauce with herbs

• Lemon herb butter

• Shaved fennel salad for brightness

Best drinks:

• Pinot Noir – light and earthy

• Dry cider – cuts through fat

• Viognier or Chardonnay – with creamy sauces

• Bourbon smash – if going bold and sweet

• FAQs About Berkshire Pork Chops

1. What’s the difference between Berkshire and Kurobuta?
None, it’s the same heritage breed. “Kurobuta” is just the Japanese name.

2. Can I grill it instead of pan-searing?
Absolutely. Just watch the heat, flare-ups can burn the fat.

3. What internal temp should I cook it to?
140°F internal, then rest for 5-10 minutes. It’ll finish at 145°F – juicy and safe.

4. Can I sous vide a Berkshire chop?
Yes. Cook at 140°F for 1-2 hours, then sear for crust.

5. Is it worth the price?
If you care about flavour, texture, and quality, yes. One chop can impress a table.

6. Do I need to marinate it?
No, but dry brining with salt and herbs overnight enhances the natural flavour beautifully.

• Final Bite: Elevate Dinner with the Right Chop

The Berkshire pork chop is more than just a fancy cut, it’s a whole new take on pork. Richer, juicier, and full of flavour, it invites you to cook with intention and eat with joy.

With Chef Rachael’s expert touch, you’ll get that perfect golden crust, tender center, and a meal that feels like it came from your favorite steakhouse, right from your kitchen.

Ready to try something bold, buttery, and unforgettable?