My kid loves ramen. But he really loves noodles. So whenever we buy him a $15 bowl of ramen(yeah he likes the good stuff from the popular restaurant)s, we have leftover ramen broth.
Thankfully the leftover ramen broth he leaves us is Tonkotsu: a pork bone broth that is extra creamy because of the collagen that releases from the long simmering times. It takes a great deal of time and effort to achieve a perfect Tonkotsu broth, so you can’t throw it away. Sure you could reheat it, maybe add some noodles, but what about an ultra rich pan sauce for pork chops? Yeah, I think so too.
I seasoned my pork chops with Furikake, which is a Japanese seasoning typically used as a topping for rice, fish, and vegetables. I’ve used it as a rub to slow roast salmon at moderate temps(300 degrees) and really enjoyed the umami flavors the seasoning brings. I rubbed the pork chops in Furikake and seared them in the pan. It made for a lovely tasting pork chop but you will need to wipe out the pan before making the rest of the dish as the cooking the seasoning over high heat will leave bitter notes.
I would absolutely make this again with leftover ramen. I suppose this is a recipe hack but it’s also a reminder that Tonkotsu broth is arguably a sauce and with a little simmer can make for the most decadent pan sauce for meats, especially pork chops.