Ginger Pork Chops
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Hot take: You don’t need fancy ingredients to craft a drool-worthy marinade. In fact, your pantry is liking teeming with flavorful options. This recipe for ginger pork chops from Rie McClenny and Sanaë Lemoine’s new cookbook, Make It Japanese, is proof. Staples like soy sauce, mirin and sugar do most of the heavy lifting.
Also called buta no shogayaki, ginger pork is very popular in Japan, and typically calls for thinly sliced pork. “When I moved to the U.S., I started using pork chops and adjusted the cooking method for the thicker cut,” writes McClenny. “The skillet needs to be very hot for searing the pork chops, but it will be too hot for the ginger-soy sauce, which contains sugar and would burn if added at the same time as the pork.” Instead, she drizzles the flavor-packed sauce on after cooking.
For serving, you can’t go wrong with steamed white rice and a cold, crunchy, refreshing vegetable. (The author recommends a cabbage salad with lemon-miso dressing). Since the pork chops come together with little hands-on work, you’ll have plenty of time to prepare sides.
Reprinted with permission from Make It Japanese by Rie McClenny, with Sanaë Lemoine, copyright © 2023. Published by Clarkson Potter, a division of Penguin Random House, LLC. Photographs by Jeni Afuso.
Ingredients
2 bone-in pork chops (1½ to 2 pounds total), 1 inch thick
Kosher salt and freshly ground black pepper
¼ cup soy sauce
2 tablespoons mirin
1 tablespoon sake
½ teaspoon sugar
1 tablespoon finely grated fresh ginger
2 tablespoons neutral oil, such as canola or grapeseed
Directions
1. Season the pork chops with salt and pepper on both sides.
2. In a small bowl, combine the soy sauce, mirin, sake, sugar and ginger. Whisk to combine and set aside.
3. In a large skillet, heat the oil over high heat. Add the pork chops and cook until they’re golden brown and cooked through, 5 to 7 minutes per side. Transfer them to a plate to rest for 5 to 10 minutes.
4. In a small skillet, bring the ginger-soy mixture to a boil over medium-high heat and simmer for 1 minute. Take care not to simmer it for too long, or it will turn into a thick glaze. You just want to evaporate the alcohol from the mirin and sake and remove the sharpness of the raw ginger.
5. Slice the pork chops off the bone, then cut them against the grain into ½-inch slices. Drizzle them with the ginger-soy sauce.
473 calories
28g fat
2g carbs
48g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.