for the meat
- Kosher salt
- 2 bone in pork chops, about 1 inch thick
- 2 tablespoons neutral oil (such as grapeseed or sunflower)
- 2 tablespoons unsalted butter
- 2 garlic cloves, crushed with the skin left on
for the sauce
- 1 minced shallot
- 1/2 cup mirin
- 1 tablespoon honey
- 2 tablespoons white miso paste
- 1/2 cup water
- Red pepper flakes, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 sliced scallions
Generiously salt your pork chops with kosher salt and pat dry with a paper towel. Leave out at room temperature 20-30 minutes, then pat dry again. Use a knife to score the fat cap of each pork chop a couple times.
Heat a large pan over a medium-high flame. Let it warm for 2 minutes before adding the oil. Then heat another 2 minutes. Start the pork chops on the fat cap side, using the edges of the pan to support. it. Cook 2 minutes on the fat cap before starting to sear on the first side. Let it cook 3-4 minutes on the first side until the pork chops unstick themselves, and flip. Add 2 tablespoons of butter and the crushed garlic. Use a large spoon to baste the porkchops with the butter. Cook 3-4 minutes on the second side, then remove to a clean plate. They don't need to be all the way cooked through yet.
Discard excess oil/butter from the pan and the garlic (leaving about 1 teaspoon), but don't clean the pan. Add the shallot and cook over medium-low heat 2-3 minutes. Add the mirin and stir to lift any bits stuck to the bottom of the pan. Whisk in the honey and mirin to dissolve. Add the water and simmer 3-4 minutes. Add the red pepepr flakes, black pepper, and apple cider vinegar. Mix well. Then add the cold butter in small pieces and whisk constantly. Return the porkchops to the pan and simmer 2-3 minutes, or until you reach your desired doneness. Tip with scallions.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.