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Pork chops Japanese style ポークチョップ

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Pork chops are a rather popular cut in the US. Most popular are loin chops with rib attached (rib chops). One weekend, I bought a rather large pork loin without bones. Since it was large, I decided to cut off 4 loin chops before I trussed and seasoned the remaining loin for our usual   hot smoked pork on our Weber grill .  I wondered how I should cook the chops and decide to use a Japanese recipe. I grew up with simply sautéed pork chops in Japan but I wanted to do something a bit different. After reading through a few recipes, I made modified Japanese pork chops. I served them with sautéed pencil green asparagus and  corn shuffle  my wife made unmolded and cut in half. The sauce also included onion and shiitake mushroom. I probably over cooked it and it came out a bit dry but the sauce helped. Ingredients : (for 4 servings). Four Pork loin chops (or rib chops). Salt and pepper for seasoning Flour for dredging Olive oil For sauce One medium onion, halved and sliced 4...
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Spinach Spaetzle ホウレン草スペーツル

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After a great success of making spaetzle using our newly acquired spaetzle maker , my wife made this spinach spaetzle. (What's the old adage, "the right  tool for the job"). She made this basically because we had a bit of spinach left over from another dish. This was light supper and I served spinach spaetzle with meat balls in tomato sauce and green beans. With the spaetzle maker, the size of the spaetzle is just right and it is much easier to make. By-the-way, it may look like there are peas on the plate in the picture above but it is actually the spaetzle as shown in the close-up below. I heated it up by sautéing in a bit of olive oil. Ingredients : 1/2 cup thawed, drained frozen spinach (we used fresh spinach cooked without any addition of water). 1 cup low-fat (1%) milk 1 egg 1 tablespoon extra-virgin olive oil 1/8 teaspoon grated nutmeg 2 1/4 cup all-purpose flour 1 teaspoon Kosher salt 2 tablespoons unsalted butter, for cooking spaetzle Directions : Bring a large ...
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