For four people


2 c dry cider

½ c honey

½ c pear vinegar

2 pieces star anise

1 bay leaf

1 medium shallot, minced

1 T Dijon mustard

4 T unsalted butter, cold

2 T pickled ginger, chopped or julienned

4 pork chops

Oil for cooking

Chives for garnish

Salt and pepper to taste



In a medium saucepan, cook the honey until it browns lightly.  Add the vinegar, cider, star anise, bay leaf, shallot and ginger.  Reduce the mixture by two thirds.  Add the pickled ginger.  Whisk in the Dijon mustard.

You can store this reduction in an air-tight container in the refrigerator for up to a week for use later.

In a large pan, heat up the oil until very hot.

Season the pork chops and cook them in the pan until medium, about four to five minutes per side.  Remove the chops from the pan and keep warm.  Drain off the excess oil from the pan.  Add the cider reduction, and cook it until it becomes syrupy.  Add the cold butter, and swirl the pan to incorporate it.  Put the cooked pork chops back into the pan and spoon the glaze over them.  Heat the chops through and then serve, using fresh chopped chives for garnish.

This recipe is property of Lisa K. Nakamura and may not be reprinted without permission.  All rights reserved.