by linzarella
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linzarella's Notes:
2 pork rib chops, about 1/2" thick Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 shallots, diced Ask a question about this ingredient
1/4 cup dry sake Ask a question about this ingredient
2 tablespoons juices from japanese pickled ginger Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
1 tablespoon maple syrup Ask a question about this ingredient
Pat the pork chops dry and sprinkle both sides generously with salt and pepper. Heat a skillet over medium to medium-high heat and add one tablespoon of the butter. When the butter is melted, add the pork chops and cook 3-5 minutes per side, until nicely browned. Remove from skillet and set aside on a plate.
Ask a question about this stepAdd the remaining tablespoon of butter and the chopped shallots. When the shallots are soft and turning transluscent, add the remaining ingredients, along with salt and pepper, to taste. Scrape up any bits of caramelized pork and shallot that have stuck to the pan. Turn heat to high and cook sauce until it reduces a bit. Pour over the pork chops and enjoy.
Ask a question about this stepFantastic! Love it. I've had a non-specific but palpable craving for a thick pork chop all week. These are now on the menu, as soon as I can get out to the butcher. I even have a jar of pickled ginger -- just like yours -- in the fridge. Thank you for posting this recipe! ;o)
Stephanie is the Head Recipe Tester of Food52.
Thanks AJ! Hope you enjoy it!