I Ride with Pork:

We found some nice center cut pork chops on sale at the local supermarket and thought that maybe something of an Asian/Citrus-y approach would be interesting.

So, I seasoned the pork chops with some sansho (a Japanese pepper), some shichimi togarashi (again, a Japanese hot pepper mix), salt, and a little garlic powder. In the meantime, I whacked together a light sauce of Yuzu-ponzu (and, again, a Japanese citrus and soy mix), rice wine vinegar, and lime zest.

Finally, I caramelized some onion slices over low heat, sliced some orange, and did a 5:30 boil of a couple of eggs for garnish while I grilled up the pork chops for rougly 4 minutes per side. We had a nice salad and some cous cous with sage along side, and I popped the cork on a servicable if not overwhelming pinot noir.


All in all, another nice meal for a Saturday evening.