Japanese Style Pork Chops

Name: Japanese Style Pork Chops
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 3/4 lbs Pork Chops (thin ½ inch thick, top loin, boneless); 1/8 tsp Salt; 1/8 tsp Black Pepper; 2 tbsp Flour; 1 Stalk Green Onion (chopped); 1 tsp Cooking Oil neutral (netural, no flavor); 2 Cups Rice (rice of choice); 3 tbsp Japanese Sake; 2 tbsp Soy Sauce; 1 Clove Garlic (grated); 1 tsp Ginger (grated); 2 tsp Sweetener (your preferred sweetener); 1/8 tsp Black Pepper

Recipe Video

If you’re craving a simple yet delicious meal, these Japanese Style Pork Chops are the perfect option! I crafted this recipe to be quick and easy, featuring perfectly pan-fried pork chops drizzled with a savory-sweet sauce with hints of garlic and ginger, all served with fluffy rice. It’s an affordable and flavorful dish that comes together in under 10 minutes—trust me, you’ll want to try this today!

Why I Love This Recipe

I absolutely love this Japanese Style Pork Chops recipe because it’s an easy, flavorful way to enjoy pork chops with a simple Japanese-inspired sauce! The pork is perfectly seasoned, coated with flour, and pan-seared until golden brown like in my Asian Pork Chop dish, then tossed in a savory-sweet sauce that has hints of garlic and ginger. This is my own creation, combining flavors from my Japanese Pork Stir Fry and Pepper Lunch Sauce to make a sauce that you won’t find anywhere else!

It’s a quick main dish that’s ready in under 10 minutes, and I love how affordable pork chops are compared to other meats. This recipe is perfect for anyone looking for a tasty, easy-to-make meal that will impress without spending hours in the kitchen! Trust me, you’ll want to make this now, especially paired with a side of Bean Sprout Salad or my Cream Corn Soup!

Ingredients

3/4 lbs Boneless Pork Top Loin – boneless pork loin pork chop. I recommend using cuts no thicker then 1/2 inch.
1/8 tsp Salt – sea salt preferred.
1/8 tsp Black Pepper – ground.
2 tbsp Flour – all purpose flour used for the coating of the pork chops.
1 Stalk Green Onion – chopped green onion .
1 tsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
2 Cups Rice – fresh steamed rice of choice.
3 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps provide the base of the sauce and mellow out the flavors.
2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
1 Clove Garlic– freshly grated garlic.
1 tsp Ginger -freshly grated ginger.
2 tsp Sweetener – use your preferred sweetener.
1/8 tsp Black Pepper – ground. Used for the sauce.

🥓 Pork Chop Note

For the best results, opt for top loin boneless thin pork chops that are No More than 1/2 Inch Thick, readily available at most supermarkets.

Directions

🍖 Brining Pro Tip

To achieve Juicy Pork Chops, take the extra step to brine them in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. Avoid over-brining as this can result in overly salty and overly soft texture. If you decide to brine, skip seasoning the pork chops with salt.

Step 1 Start by boiling the Japanese sake in a skillet for 15-20 seconds.

🍶Boiling Sake Pro Tip

For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.

Step 2 In a mixing bowl, combine the boiled sake, soy sauce, grated garlic, grated ginger, sweetener, and black pepper to make the sauce.

Step 3 Pat the pork dry with a paper towel, then season with salt and pepper. Sprinkle flour on both sides and lightly coat the pork. If you opted to brine the pork chops, skip seasoning with salt.

Step 4 Heat neutral cooking oil in a large frying pan over high heat. Once the oil is hot, reduce the heat to medium and add the pork chops. Cook for 2-4 minutes per side until golden brown.

🌡️ Juicy Pork Chop Pro Tip

For juicy and tender pork chops, don’t overcook. Stop cooking once the Temperature Reaches 145°F. It’s worth noting that a slight pinkish hue in the center is entirely safe at this temperature, so there’s no need for concern.

Step 5 Remove from heat, drizzle the sauce over the pork to coat, then transfer to a plate. Top with green onions and drizzle any remaining sauce on top and with rice.

Recipe Variations

For a ginger filled variation, try using a traditional Japanese shogayaki ginger stir fry sauce to make my Ginger Pork. This brings a savory, slightly sweet flavor with a nice kick of ginger, while still using the same easy pan-searing technique!

Pairing Recommendations

Serve these pork chops with refreshing veggie dishes like my Japanese Cabbage Salad or Tomato Basil Bites. For a comforting touch, add a side of Japanese Chicken Soup or Hibachi Onion Soup to balance the savory flavors of the pork!

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the fridge.

How do I know when the pork chops are fully cooked?

The pork should be golden brown on both sides, and the internal temperature should reach 145°F.

How can I make this recipe spicier?

You can add a pinch of chili flakes or some fresh sliced chili peppers to the sauce for an extra kick.

Storage Tips

Store leftovers in an airtight container in the fridge for 5-7 days to keep them fresh.

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Watch How To Make It