Yuzu Marinated/Glazed Pork Chops

Yuzu is a Japanese citrus that is growing in popularity. According to Datassential MenuTrends database, Yuzu only carries a 2.9% menu penetration, but that’s grown at a very fast rate over the past four years. You might call this an emerging trend, which fits right in with the larger trend of citrus adoption on menus.

Yuzu gives a tartness, most closely resembling a graprefruit to dishes. It’s rarely eaten as a fruit. Rather it’s zest and juices are used in seasoning. Here, our chefs glazed a porkchop in yuzu and togarashi giving it the full Asian appeal. Try this fresh citrus glaze today, then come see what our chefs can whip up for your next project.


  • 2 Bone-in pork chops
  • 4 tablespoons yuzu juice
  • 1/2 teaspoon dried yuzu peel
  • 1/2 teaspoon schichimi togarashi (7 spice)
  • 1/2 teaspoon (light) brown sugar
  • 1/2 teaspoon Kosher salt
  • 1 tsp black pepper, fine ground


  • 2 tablespoon “wild flower” honey
  • 1 tablespoons yuzu juice
  • 1 teaspoon schichimi togarashi (7 spice)


Rub the pork with salt, pepper, sugar, yuzu peel and togarashi. Sprinkle with yuzu juice and allow to marinate for a few hours. Thin the honey with enough yuzu juice make it easy to brush onto the meat; and add a sprinkle of the togarashi and set aside.

Grill the meat. Just before removing from the heat, brush with the honey glaze and allow to caramelize. Be careful not to burn the honey.

Serve with fresh grilled vegetables and scallion rice.

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