Servings: 2
Calories: 385kcal
Ingredients
Tonteki Sauce Recipe
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce or liquid aminos
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 2 tsp honey
- 1 tsp wasabi optional
Pork Chop
- 2 thick-cut pork chops
- 2 tbsp flour
- 2 tbsp extra virgin olive oil
- 4 garlic cloves sliced thick
- salt and pepper
Instructions
- Whisk all sauce ingredients in a bowl and set aside.
- Sprinkle both sides of pork chops with salt and pepper and lightly dust each side with flour (of your choice).
- Add EVOO and sliced garlic to a frying pan over medium-low heat and slowly fry the garlic while stirring it regularly until it’s light tan in color.
- As you notice the garlic becoming brown, remove from heat.
- When all garlic is removed, add pork chops and lightly brown each side.
- Remove pork chops from heat once they reach 145 degrees (after about 4 or 5 minutes per side).
- Add sauce mixture to pan and cook over high heat until it begins to boil, then allow to thicken.
- Return pork chops to pan and flip them until they are well coated in the glaze.
- Once coated, serve and enjoy.
Notes
Chef Note: Definitely do not discard the extra glaze, as you will want this to top your pork chops when ready to serve.
Chef Note: I find jasmine rice with green onions to be the perfect accompaniment. I like to add a little rice wine vinegar and a dash of soy sauce to my rice to give it a little oomph. It really sets this dish off.
Chef Note: I have been known to get a little heavy handed when it comes to the wasabi, but I like things spicy. Use at your own discretion.
Nutrition
Calories: 385kcal | Fat: 21g | Protein: 26g | Carbohydrates: 23g
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