Spicy greens like arugula or mizuna complement the mild heat from the shichimi togarashi that coats these easy pork chops, but any mix of greens will work well. Grated Asian pears add a sweet note to this zippy salad. If you can’t get your hands on them, firm unripe Anjou pears can easily take their place.
Ingredients
¼ cup rice vinegar
3 tablespoons reduced-sodium tamari or soy sauce (see Tip)
2 tablespoons toasted sesame oil
2 medium Asian or unripe Anjou pears, grated
1 pound boneless pork chops, about 1/2 inch thick, trimmed
2 tablespoons shichimi togarashi (see Tip), plus more for garnish
3 tablespoons canola oil, divided
1 tablespoon white miso
1 tablespoon finely chopped shallot
12 cups mixed spicy greens
1 medium carrot, shredded
1 cup thinly sliced radishes
Directions
Combine vinegar, tamari (or soy sauce) and sesame oil in a large bowl. Place grated pear in a small bowl and combine with 3 tablespoons of the vinegar mixture. Set aside.
Coat pork chops with shichimi togarashi. Heat 2 tablespoons canola oil in a large skillet over medium heat. Add the pork chops and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 140°F, about 4 minutes per side. Let rest for 5 minutes.
Meanwhile, whisk miso, shallot and the remaining 1 tablespoon canola oil into the remaining vinegar mixture until smooth. Add greens, carrot and radishes; toss to coat.
Slice the pork and serve with the greens mixture and the marinated pear. Garnish with more shichimi togarashi, if desired.
Tips
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Sometimes labeled “Japanese 7 spice,” shichimi togarashi is typically a blend of red chile peppers, Sichuan peppercorns, dried orange peel, sesame seeds, ground ginger, poppy seeds and nori. It adds mild to moderate heat to these pork chops. Look for it with other spices or Asian ingredients in well-stocked supermarkets or Asian markets.
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