Pork Chops with Ginger Sake Sauce

By • September 23, 2011 • 2 Comments



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

Serves 2

  • 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
  1. 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.
  2. 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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almost 3 years ago linzarella

Thanks AJ! Hope you enjoy it!

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Fantastic! 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)