Maple-Soy Pork Chops With Shichimi Togarashi
Published Oct. 4, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in (½-inch-thick) pork chops
- Kosher salt and freshly ground black pepper
- Zest and juice of 1 lime
- 2tablespoons maple syrup
- 2teaspoons soy sauce
- 1teaspoon shichimi togarashi (see Tip), plus more for serving
- Neutral oil, such as canola or grapeseed
- 2tablespoons cold unsalted butter
Nutritional analysis per serving (4 servings)
454 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 42 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut two shallow slits into the fat cap of each pork chop to help the chops stay flat as they cook. Season the chops with salt and pepper. (If you have time and want to ensure juicy meat, refrigerate to dry-brine for at least 30 minutes or up to 24 hours.)
- Step 2
In a bowl, stir the lime juice, maple syrup, soy sauce, shichimi togarashi, ½ teaspoon salt and 3 grinds of pepper to combine.
- Step 3
Heat a large skillet over medium-high. Add enough oil to lightly coat the bottom. Working in batches as needed, add the chops and cook until browned and crusty, about 2 minutes per side. Transfer to a plate to rest.
- Step 4
Add the lime juice mixture to the pan, still over medium-high, and let it bubble up and cook, stirring constantly, until syrupy, 30 seconds to 1 minute. Off the heat, add the butter and stir until combined. Add the chops back to the pan and turn to coat in the sauce. Transfer to plates, pouring any leftover sauce over the meat. Sprinkle with the lime zest and additional shichimi togarashi, if you’d like.
- You can find a bottle of shichimi (sometimes labeled nanami) togarashi at a Japanese or Asian grocery store; it’s easy to buy online, as well. But to make your own with other pantry ingredients, stir together ½ teaspoon ground cayenne, ¼ teaspoon ground ginger and ¼ teaspoon sesame seeds (black or white, or both), plus a couple grinds of black pepper. For full-spectrum flavor, you could also include a pinch of sumac for sourness, a fleck of crushed dried seaweed for savoriness and a dash of poppy seeds for sweet nuttiness. These aren’t traditional ingredients by any means, but they get you close when you’re in a pinch.
Private Notes
Comments
where can whichimi togarashi be purchased?
Really enjoyed this recipe! Based on comments, I used half of the maple syrup and it was perfectly sweet/savory. Probably can move the pan off the heat before adding the lime juice mixture, as the pan should be plenty hot already. Really good recipe and came together quickly! Paired it with a lychee/gin cocktail!
Would this work with, say, chicken breasts?
I had made this several times before but I was disappointed because I felt that there wasn’t enough sauce. Tonight I kept the dry ingredients the same but I used the juice of 3 limes, 5 tablespoons of soy sauce, 5 tablespoons of maple syrup and 5 tablespoons of butter. This produced a larger volume of sauce so that I had enough to pour over the chops like a gravy. I think it was a vast improvement.
Made as written, doubled recipe for a group. Delicious def wasn’t sweet. A little fiddling around because I’m using a 1930’s restored propane stove but still did it fine. Served with fried rice and simmered asparagus with a few fresh black berries.
Excellent recipe. Used half of the maple syrup recommended and it yielded a nice balance of savory to sweet. I wasn’t quick enough to buy to togarashi, but it’s been added to my Amazon cart! Will make again.. Served with a warm, grilled corn salad and a spritz
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