Chicken is one of my favorite protein, but the next to that has to be pork. Pork in Japan is kinda inexpensive compared to beef. Beef here in Japan are mostly are name branded and very expensive, but that’s another topic for later. Today’s Japanese recipe you can find it any where in the world and made many different ways and it’s called “Teriyaki Pork Chop”. So I will show how I was taught how to make it when I was little. Enjoy
- Place the pork chops in a plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight.
- Meanwhile, heat the oil in a skillet over medium heat until hot but not smoking. Add the pork chops then sauté until just cooked through, 3-4 min per side, depending on the thickness. Serve on the warmed plates. .