Adapted from How to Cook Everything by Mark Bittman
I was looking through Mark Bittman’s How to Cook Everything iPhone application one weekend for a twist on searing an everyday pork chop. I came across this variation using common Asian seasonings and flavors. I love searing and simmering meat in a skillet on the stovetop, especially as the weather gets cooler, for a few reasons: it’s relatively quick cooking, pan juices and simmering liquid are a built in sauce, the simmering in liquid helps keep the pork chops juicy and tender. The only drawback is the process requires attention, so you can’t just walk away for 30 minutes while it cooks. You can make a side dish or two in between the pork chop cooking steps however, so you do get a complete meal in 30 minutes, which really isn’t a big time commitment.
Prep & Cook Time: 30 minutes
2 pork chops
2 tablespoons olive oil
½ cup mirin
1 clove garlic, minced
4 pieces of fresh sliced ginger
¼ cup soy sauce
¼ cup water
1 tablespoon butter
1 tablespoon rice vinegar
½ cup chopped scallions
Kosher or sea salt and pepper, to taste
Sprinkle the pork chops on both sides with salt and pepper.
Heat a skillet, large enough to hold the pork chops, over medium heat. Add the 2 tablespoons of olive oil and once it starts to simmer add the pork chops and turn the heat to high.
Cook the pork chops on both sides until brown, about 2 minutes per side.
Reduce the heat to medium and add ½ cup mirin, 1 clove minced garlic, and 4 slices of fresh ginger to the skillet with the pork chops. Cook a few minutes until the wine almost evaporates, turning the pork chops occasionally.
Add the ¼ cup of soy sauce and ¼ cup of water to the skillet. Cover the skillet and turn the heat to low. Cook for an additional 15 minutes or so, turning the pork chops occasionally.
The pork chops are done when they are firm to the touch and the juices run clear. An instant read thermometer should read 145 degrees Fahrenheit for medium and 160 degrees Fahrenheit for well-done.
Transfer the pork chops to a plate or serving dish and cover with foil to keep warm.
Continue cooking the juices in the pan, scraping up the brown bits, and reducing the liquid slightly. Stir in 1 tablespoon of butter until melted and add 1 tablespoon of rice vinegar.
Pour the juices over the pork chops, sprinkle with chopped scallions and serve on a bed of farro or rice and with a side of sweet buttered turnips.