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Author Notes: I recently became obsessed with finding uses for the tangy juice that japanese pickled ginger sits in. This is a pretty darn good one. —linzarella
- 2 pork rib chops, about 1/2" thick
- salt and pepper
- 2 tablespoons butter
- 2 shallots, diced
- 1/4 cup dry sake
- 2 tablespoons juices from japanese pickled ginger
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 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.
- Add 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.
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