Lemon Teriyaki Pork Chops
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Lemon Teriyaki Pork Chops
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 boneless pork chop (thick)
- 1 pinch salt
- 1 tbsp cooking oil
- 1 clove garlic
- 1 king oyster mushroom (eryngii)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- ½ tbsp honey
- 4 slices lemon
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Instructions
- Place 2 boneless pork chop on a chopping board and make cuts through the thick fatty parts. This will prevent curling and improve the texture.
- Sprinkle with 1 pinch salt on each side and set aside.
- Cut 1 clove garlic into thin slices. Heat a pan on medium-low and add 1 tbsp cooking oil. Add the garlic slices and fry until crispy on both sides.
- Transfer the garlic chips to kitchen paper to absorb the excess oil.
- Using the same pan, increase the heat to medium-high and add the seasoned pork chops. Fry for 1½-2 minutes on one side or until golden.
- Flip them over, lower the heat to low-medium and cover with a lid. Continue to fry for 3-4 minutes.
- While you wait, cut 1 king oyster mushroom into bitesize pieces. Mix 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake and ½ tbsp honey in a small bowl to make the teriyaki sauce.
- Once the time is up, add the king oyster mushrooms and teriyaki sauce.
- Sauté until the mushrooms have softened and the teriyaki sauce has thickened slightly. Flip the pork chops to coat them evenly on both sides.
- Add 4 slices lemon to the pan and increase the heat. Continue to cook until the sauce is thickened to a syrup-like consistency.
- Once it's thickened to your liking, remove the pan from the heat and transfer the pork to serving plates. Rest for 3 minutes before serving and garnish with lemon slices, leftover sauce from the pan and the sautéed mushrooms.
- Enjoy!
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