All credit for this ridiculously tasty idea goes to my co-host on Bento Expo, Maki Ogawa. If you haven't seen it, Maki, and I show each other how to make a bento, and then we taste each other's bentos on the show. The tasting scenes are usually shot after lunch, so I'll usually only have a few bites while we shoot. I can only think of a handful of times I finished my plate, but this was one of them.
The garlic-infused pork chop is pretty fantastic on its own, but the glaze takes this dish into another realm of tasty. The closest thing I can compare it to is honey mustard, but the maple syrup and whole grain mustard level it up. But I think the soy sauce makes this such a game-changer. Put together with the pork, it tastes like a Japanese version of an excellent BBQ pork chop.
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Units
Ingredients
- 300 grams pork chops boneless rib chops ¾-inch thick
- 7 grams garlic grated
- ¼ teaspoon salt
- Black pepper to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce
- 1 teaspoon whole grain mustard
- 2 teaspoons vegetable oil
Instructions
- Rub the pork chops with the grated garlic, then season with salt and pepper.
- Dust the pork chops with flour.
- Mix the maple syrup, soy sauce, and mustard in a small bowl.
- Add the oil to the pan and fry the pork chops over medium heat until golden brown on both sides and the pork is cooked through.
- Use a paper towel to soak up as much fat in the pan as possible.
- Add the maple mustard sauce and flip the pork chops over repeatedly to glaze.
Kathy Stroup says
Made this again tonight; so good! This time, after glazing the pork, I added apple chunks to the pan and cooked them until they were tender. They made a delicious and easy side. Tomorrow the pork is going in a bento with rice and gorgonzola walnut coleslaw.
Marc Matsumoto says
Great idea adding apples! Pork + Apples is one of my favorite combinations! Also love the sound of your gorgonzola walnut coleslaw👍🏼