Asian Pork Chop with Ginger Soy Sauce

To Prepare the Pork Chops

1. Prick 4 boneless pork loin chops (½-inch thick) with a fork so the meat will absorb the marinade. In a resealable plastic bag, add the pork chops and all the ingredients for the marinade: 3 Tbsp soy sauce, 2 Tbsp sake, 2 tsp toasted sesame oil, ½–1 Tbsp sugar, 1 clove garlic (minced), 1 tsp ginger (julienned), ½ tsp potato starch or cornstarch, and 1 shallot (minced). Squeeze out the air before sealing the bag. Keep in the refrigerator for 30 minutes; I don‘t recommend longer than that as it gets too salty.

To Cook

1. You can grill the pork chops on the BBQ or you can pan-fry. For pan-frying, heat 1 Tbsp neutral oil in a large pan on medium-high heat. When it’s hot, add the pork chops to the pan, removing the marinade from the pork chop as the moisture will end up “steaming“ the meat. Keep the marinade in the plastic bag as we‘ll use it later. Cook the pork chops until the bottom side is nicely brown.
2. Once the meat is brown, flip it and lower the heat to medium low. Cover the pan with a lid and cook for 3 minutes. You want to make sure the pork is cooked through, but do not overcook because it will get very tough.
3. Add the marinade into the pan and increase the heat to medium. Bring it to simmer and scoop the sauce with a spoon over the meat. Transfer the meat to serving plates. Continue to reduce the sauce until thickened.

To Serve

1. Serve the pork chop with steamed rice and sautéed vegetables (I sautéed spinach with butter and seasoned with salt and pepper). Enjoy!

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.