Another “Midnight Diner” recipe that we ended up liking quite a bit. I used this recipe as a base (though I doubled it) but cut the meat like a “glove” as I’d seen in several other versions online.
shredded cabbage, for serving
tomato, for serving (I subbed in tomato salad)
4 ½”-thick lean boneless pork loin chops
salt and pepper
1 Tbsp all-purpose flour
1-2 Tbsp neutral flavor oil (vegetable, canola, etc)
Parsley (for garnish)
6 Tbsp ponzu
6 Tbsp sake
1 Tbsp soy sauce
Grate onion and set aside. Combine sauce ingredients in a bowl and whisk together.
Pat pork chops dry and cut into “gloves” (4-5 slits that don’t quite go all the way to the fatty border). Season with salt and pepper and coat with flour.
Heat oil in pan. Cook pork chops four minutes per side. Add sauce and onion to pan and simmer for a few minutes. We served over rice with shredded cabbage and tomato salad.