Kikuhime Kiku

Pork Chops

Soy Sauce

Fresh Ginger

Fresh Garlic

Salt / Pepper

Butter

Olive Oil

First:

Mince/ chop finely Ginger and Garlic

Second:

Wash and pat dry pork chop

Third:

Take a sharp pointed knife and poke/stab the pork chop over entire chop. Flip and repeat.

Fourth:

Rub the garlic and ginger onto the pork chop. Flip and repeat

Fifth:

Pour soy sauce on both sides of the pork chop. Lightly salt and lots of pepper both sides

Sixth:

Pour Kikuhime Kiku sake on each side of chop.

Seventh:

Poke/stab the coated pork chop again on both sides trying to push garlic and ginger into the meat. 15-20 pokes each side and not gashes just little holes.

Eighth:

Cover plate with Saran Wrap and put in refrigerator for at least an hour. 2 to 3 hours is optimal.

Ninth:

Take a large skillet or flying pan and add olive oil and butter set to High.

Tenth:

Use tongs to heat the chop on its edges to ensure the pork is cooked through.

Eleventh:

Remember that pork continues to cook after it's out of the pan. Check with knife the "pink factor" and remove accordingly.

Twelfth:

Plate with Shiitake mushrooms and serve with Kikuhime Kiku in a wine glass.