Pat the pork dry and season lightly with salt. Whisk the maple syrup, soy sauce, sesame oil, and shichimi togarashi in a bowl. Add the pork chops and refrigerate for 20 minutes up to 8 hours.

When you’re ready to start the recipe, preheat the oven to 425ºF.

Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the white parts of the scallions, the shallot, and the shiitake mushrooms. Cook for 5–7 minutes. Season with a pinch of salt.

Add the shredded cabbage and cook for 5 minutes.

Pour in the water or chicken stock. Add a pinch of salt. Bring to a boil and then reduce heat and simmer for 20 minutes.

Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high heat. Add the pork chops and cook for 5 minutes per side. Transfer to the oven for 12–15 minutes until the pork reaches 140ºF at the thickest part of the pork.

Remove and rest for 5–10 minutes. Cut the pork from the bone and thinly slice. Transfer to a serving platter.

Bring a pot of water to boil. Cook the noodles according to the package instructions. Drain, rinse, and divide between four bowls.

Add the soy sauce, sesame oil, chili oil, shichimi togarashi, mirin, and white miso to the ramen broth. Stir until well combined. Simmer for 5–10 minutes. Taste once more and adjust the seasonings to your preference.

Ladle the broth over the noodles. Arrange a few slices of pork on top of each bowl and garnish with the scallion greens and more shichimi togarashi. Add a few drops of sesame oil if you like. Enjoy!