Nagano Pork Chops with Ponzu Sauce
Prep Time
Price Per Serving
Cooking Mode
4 hotel cut Nagano pork chops about 2.5 cm thick, fat trimmed Salt and pepper, to taste
2 slices fresh ginger about ½ cm thick (¼ in.)
30 mL (2 tbsp.) tbsp. mirin
30 mL (2 tbsp.) tbsp. lime juice
60 mL (¼ cup) cup honey
60 mL (¼ cup) cup soy sauce
4 hotel cut Nagano pork chops about 2.5 cm thick, fat trimmed Salt and pepper, to taste
2 slices fresh ginger about ½ cm thick (¼ in.)
30 mL (2 tbsp.) tbsp. mirin
30 mL (2 tbsp.) tbsp. lime juice
60 mL (¼ cup) cup honey
60 mL (¼ cup) cup soy sauce
Directions
1Bring all sauce ingredients to a boil in a small pan. Simmer for about 1 minute. Set aside.
2Brush meat with oil. Salt and pepper.
3Grill ribs in a grill pan or on the barbecue over medium heat for 5 to 6 minutes per side or to desired doneness.
4Top with sauce and serve with sugar snap peas and steamed rice.
5Marinate the pork chops in part of the ponzu sauce for a few hours or overnight before grilling for even bolder flavour.
6Garnish the dish with chopped fresh cilantro or thin slices of radish just before serving.
7Add a few drops of spicy sesame oil to the ponzu sauce for subtle heat and depth of flavour.
8Experiment with different sides, such as a seaweed salad or a mix of sautéed Asian vegetables for a complete meal inspired by Japanese cuisine.
9The Nagano Pork Chops with Ponzu Sauce are a celebration of Japanese flavours. These thick, succulent pork chops are grilled to perfection for a beautifully caramelized exterior and juicy, tender meat. The ponzu sauce is a refined blend of mirin, lime juice, honey and soy sauce, immersing each piece of meat in sweet, tang and umami for an enchanting harmony of tastes. Fresh ginger adds a refreshing kick that elevates the dish. Served with crunchy sugar snap peas and fluffy steamed rice, these chops are your ticket to an exquisite culinary journey, perfect for an outdoor dinner or a special occasion.
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