Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a mixing bowl, combine olive oil, soy sauce, honey, minced garlic, red chili flakes, black pepper, and salt. Whisk together until well blended.

Prepare the Marinade

Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, ensuring they are evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour (or overnight for best flavor).

Marinate the Chops

Heat your grill or skillet over medium-high heat. If using a skillet, you may add a small amount of oil to prevent sticking.

Preheat the Grill or Pan

Remove the pork chops from the marinade and let any excess drip off. Place on the grill or skillet. Cook for about 5-7 minutes on each side, or until the internal temperature reaches 145°F (63°C) and the chops are nicely charred.

Cook the Chops

Once cooked, remove the chops from the heat and let them rest for 5 minutes before serving. This allows the juices to redistribute.

Rest the Chops

Serve the spicy pork chops on a platter, garnished with fresh chopped cilantro and lime wedges on the side. Enjoy!

Garnish and Serve

pork chops

olive oil

soy sauce

honey

garlic, minced

red chili flakes

black pepper

salt

fresh cilantro, chopped

lime wedges