Pork chops were never my favorite growing up, but I’ve grown to love them as an adult – likely because we no longer have to cook them until they’re completely dried out for safety reasons!
For Eric Kim’s Maple-Soy Pork Chops With Shichimi Togarashi, he makes sure those chops stay juice with a dry brine of salt and pepper and several hours in the fridge. When you’re ready to cook, simply sear the chops in a skillet and coat them in a buttery pan sauce flavored with lime, maple syrup , soy sauce and shichimi togarashi.
It’s a tasty sweet and savory sauce, and if you haven’t had shichimi togarashi, you’re in for a treat. I put this Japanese spice mix on everything – it typically includes ground red chili pepper, sansho pepper, orange peel, sesame seed, ground ginger, and nori.
We served these chops along with charred Brussels sprouts for a complete dinner.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: maple syrup
Pricey Ingredients: —
Hard-to-find: —
Recipe on NYTCooking.com.
