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.