Maple-Soy Pork Chops With Shichimi Togarashi
Elevate your weeknight dinners with Maple-Soy Pork Chops featuring the bold, layered flavors of shichimi togarashi. This Japanese seven-spice blend brings citrusy warmth and umami depth, perfectly balanced by the sweetness of maple and the tang of lime.
The quick-cooking pork chops, seared to golden perfection, soak up a sticky pan sauce brimming with soy and spice. Choose bone-in cuts with generous fat caps for ultimate juiciness and rich flavor. This dish pairs beautifully with steamed rice, crisp green beans, or a crunchy salad.
Whether you’re a fan of bold flavors or looking to try something new, this recipe delivers a perfect harmony of sweet, savory, and spicy in every bite. Ready in minutes, it’s both elegant and approachable—a true crowd-pleaser.
Maple-Soy Pork Chops Ingredients
Bone-In Pork Chops: The star of the dish, these tender cuts with fat caps bring richness and juicy succulence, perfect for soaking up the flavorful glaze.
Shichimi Togarashi: A vibrant Japanese seven-spice blend that delivers citrusy heat and umami depth, elevating the flavor profile with bold complexity.
Maple Syrup: Sweet and earthy, it balances the savory and spicy elements while creating a luscious, sticky glaze.
Lime Juice and Zest: A tangy, aromatic touch that brightens the dish and complements the spices beautifully.
Soy Sauce: Adds a savory, salty backbone, enhancing the umami of the overall sauce.
Recipe Tips
1. Dry-Brine for Maximum Flavor
If time allows, refrigerate the seasoned pork chops for at least 30 minutes or up to 24 hours. This dry-brining step enhances the meat’s natural flavors while ensuring a juicy and tender texture.
2. Master the Sear
To achieve a perfectly crusty exterior, use a hot skillet and avoid overcrowding. Cook in batches if needed, giving each chop plenty of space. Let the pork rest before adding it back to the sauce for maximum flavor absorption.
3. Make Shichimi Togarashi Your Own
Can’t find shichimi togarashi? Create a substitute with pantry staples like cayenne, sesame seeds, ground ginger, and black pepper. This DIY mix provides a balanced heat and nuttiness while mimicking the traditional blend’s bold profile.
What to Serve with Maple-Soy Pork Chops
1. Steamed Jasmine Rice
The fluffy, fragrant rice absorbs the rich, sticky pan sauce, creating a perfect base for the pork chops. Its mild flavor complements the dish’s spicy, sweet, and savory elements.
2. Crisp Green Beans
Blanched or sautéed, green beans add a pop of color and a fresh crunch that balances the richness of the dish. Sprinkle with sesame seeds for an extra layer of texture and flavor.
3. Crunchy Cabbage Salad
A tangy slaw made with shredded cabbage, carrots, and a lime-ginger vinaigrette provides a refreshing counterpoint to the hearty pork and sticky sauce.
Frequently Asked Questions
1. Can I use boneless pork chops instead of bone-in?
Yes, but bone-in chops offer more flavor and retain moisture better during cooking. If using boneless, reduce the cooking time slightly to prevent drying out.
2. What can I substitute for shichimi togarashi?
A homemade mix of cayenne, sesame seeds, ground ginger, and black pepper works well. For added depth, include a pinch of dried seaweed or sumac if available.
3. How do I prevent pork chops from curling during cooking?
Cut shallow slits into the fat cap before cooking. This prevents curling and ensures even browning.
4. Can I make this dish ahead of time?
The pork chops are best fresh, but you can prepare the sauce in advance and reheat it gently before coating the freshly seared chops. This saves time while keeping the flavors vibrant.
Maple-Soy Pork Chops With Shichimi Togarashi
Ingredients
- 4 bone-in pork chops approximately ½ inch thick
- Juice and zest of 1 lime
- 2 tablespoons maple syrup
- 2 teaspoons soy sauce
- 1 teaspoon shichimi togarashi plus additional for garnish
- Neutral oil such as canola or grapeseed
- 2 tablespoons unsalted butter chilled
- Kosher salt
- Freshly ground black pepper
Instructions
- Step 1
- Make two shallow incisions in the fat cap of each pork chop. This step helps the chops maintain their shape during cooking. Generously season both sides of the pork with kosher salt and black pepper. For enhanced juiciness, refrigerate the seasoned chops to dry-brine for at least 30 minutes or up to 24 hours, if time permits.
- Step 2
- In a mixing bowl, whisk together the lime juice, maple syrup, soy sauce, shichimi togarashi, ½ teaspoon salt, and three grinds of black pepper. Stir well to combine and set aside.
- Step 3
- Preheat a large skillet over medium-high heat. Pour in just enough neutral oil to coat the base of the pan lightly. Cook the pork chops in batches if necessary, ensuring they are not overcrowded. Sear each side until golden brown and crusty, approximately 2 minutes per side. Transfer the seared chops to a plate and allow them to rest.
- Step 4
- Reduce the heat slightly and pour the lime juice mixture into the skillet. Stir continuously as the liquid bubbles and reduces, transforming into a syrupy glaze, about 30 seconds to 1 minute. Remove the pan from the heat and stir in the cold butter until emulsified. Return the pork chops to the skillet, turning them to coat thoroughly in the sauce. Transfer the coated chops to serving plates, pouring any remaining sauce over the top. Garnish with lime zest and an additional sprinkle of shichimi togarashi if desired.
- Tip
- Shichimi togarashi, also labeled as nanami togarashi, is readily available in Asian grocery stores or online. For a quick homemade alternative, blend cayenne pepper, ground ginger, sesame seeds, and black pepper. Optional additions like crushed dried seaweed, sumac, or poppy seeds can further mimic its multifaceted flavor profile.
