Step 1

Gather all the ingredients.

Step 2

Evenly sprinkle salt on one side of the pork chops.

Step 3

Flip and sprinkle evenly on the other side. Cover with cling wrap and let rest for at least 24 hours in the refrigerator.

Step 4

Gather all the ingredients.

Step 5

In a measuring cup, combine miso, sake, mirin, soy sauce, and sesame oil.

Step 6

Add yuzu kosho and whisk all together.

Step 7

Pour the sauce over the pork chops and flip them to coat the other side of the meat.

Step 8

Cover with cling wrap and store in the refrigerator for 2 hours.

Step 9

Flip the pork chops to cover the other side with the sauce. Cover again and put in the refrigerator for another 2 hours.

Step 10

Preheat the oven to 200 ºF (93 ºC). Transfer the pork chops to a baking sheet lined with aluminum foil. My probe is on the left side, so I put the thickest pork chop on the left. Reserve the marinade.

Step 11

Insert the probe in the center of the thickest pork chop. Keep inserting until it reaches near the bone.

Step 12

Attach the probe to the oven and bake at 200 ºF (93 ºC) for roughly 1 hour. Set the probe temperature to 145 ºF (63 ºC).

Step 13

Meanwhile, transfer the remaining marinade to a small pot and bring it to boil on medium heat. Once boiling, reduce the heat and simmer until thickened a bit. Transfer to a small bowl.

Step 14

When the internal temperature of the pork chop researched to 145 ºF (63 ºC), it's done cooking.

Step 15

Take out the pork chops to the outdoor grill (or alternately, you can use a cast iron pan to sear). Preheat the grill to 400 ºF (200 ºC).

Step 16

Sear the meat for 1 minute each side.

Step 17

Serve immediately along with the reduced sauce. Here on the plate, I serve the pork chops with steamed rice, cherry tomatoes, and Green Bean Gomaae.

Step 18

Put the pork chops in an airtight container/bag and store them in the freezer for up to a month. To reheat, put the frozen pork chops in the preheated oven at 350 ºF (150 ºC).