By Ben Rigby, Winter 2018
Photo by Michael Piazza / Styled by Catrine Kelty
Pork loves sweetness—all the maple bacons and hams of the land can attest to that. Maple Teriyaki sauce works wonders on a nice pork cutlet. Serve over rice with some wilted winter greens for a “fusion” dinner.
2 bone-in pork chops
freshly ground black pepper
½ cup maple syrup
½ cup soy sauce
1 clove garlic, grated or minced
1 teaspoon grated fresh ginger
1 scallion, sliced, for serving
1 tablespoon neutral oil, like safflower or grapeseed
Season the pork generously with salt and pepper and let sit at room temperature for 15–20 minutes before cooking.
Stir together the syrup, soy, garlic and ginger in a small bowl and set aside. When ready to cook, pat the pork dry with a paper towel and heat a cast-iron skillet until almost smoking. Add the oil and the pork chops, searing on both sides until deeply golden brown. Remove to a plate and cover to keep warm.
Deglaze the pan with ½ cup of the maple teriyaki, add the chops and any accumulated juices back to the pan and spoon the reduced sauce over the meat until it is well coated and sticky, adding more sauce if needed. Sprinkle with sliced scallions and rest 2–3 minutes before serving.
BEN RIGBY is a professional cook, freelance writer and anthropologist. Amateur gardening and banjos round out the days. Follow him on instagram at @rigbybenjamin