Kikuhime Kiku Pork Chop Recipe
The Kiku Pork Chop
Salt / Pepper
Mince/ chop finely Ginger and Garlic
Wash and pat dry pork chop
Take a sharp pointed knife and poke/stab the pork chop over entire chop. Flip and repeat.
Rub the garlic and ginger onto the pork chop. Flip and repeat
Pour soy sauce on both sides of the pork chop. Lightly salt and lots of pepper both sides
Pour Kikuhime Kiku sake on each side of chop.
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.
Cover plate with Saran Wrap and put in refrigerator for at least an hour. 2 to 3 hours is optimal.
Take a large skillet or flying pan and add olive oil and butter set to High.
Use tongs to heat the chop on its edges to ensure the pork is cooked through.
Remember that pork continues to cook after it's out of the pan. Check with knife the "pink factor" and remove accordingly.
Plate with Shiitake mushrooms and serve with Kikuhime Kiku in a wine glass.