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Gather pork chops and salt.
In a container or baking sheet, place pork chops in a single layer. Then evenly sprinkle salt on both sides of the pork chops. Cover with plastic and keep in the refrigerator for 24 hours (or overnight at least).
Gather all the ingredients. Preheat the oven to 200 ºF (93 ºC).
Put the pork chops on a baking sheet lined with parchment paper. Evenly sprinkle the pepper on both sides of the pork chops.
Insert the probe in the center of the thickest pork chop. Bake at 200 ºF (93 ºC) until the internal temperature of the pork is 135ºF (57 ºC). We take them out before the pork is completely done cooking because we still need to sear them in the cast iron pan. Do not cook the pork chops all the way through (the final temperature, 145 ºF/63 ºC) in the oven because they will be overcooked and dry after further searing. This is very important.
In a small saucepan, heat the unsalted butter on medium heat and add the minced garlic.
Sauté the garlic until fragrant, around 2 min.
Add 2 Tbsp mirin, 2 Tbsp sake, 1 Tbsp soy sauce, and 2 Tbsp rice vinegar.
Add 4 Tbsp honey and whisk all together. Cook on medium heat (medium-low for a professional stove) until alcohol is evaporated (no more smell) and sauce thickened, roughly about 10 minutes. We do not want to thicken the sauce later on while pork chops are in the skillet (pork will be overcooked); therefore, try your best to thicken at this time.
When the internal temperature of the pork reaches 135ºF (57 ºC), it’s done cooking. It took roughly 45 minutes to finish cooking with the convection oven. It might take an hour if you use a regular conventional oven or longer if your pork is thicker. Detach the probe from the oven and also remove it from the pork.
Heat the cast-iron skillet on medium-high heat (or the medium on a professional stove). Add the oil when the skillet is hot. Once the oil starts to smoke, place the pork chops and sear for 1 minute. Do not move the pork chop during this time.
Flip the pork chop when the bottom side is nicely brown and sear for 1 more minute. Press down the pork chops to give them a good contact on the skillet for proper searing.
When the other side is also golden brown, pour the sauce and spoon the sauce over the pork chops a few times. Remove from the heat. By now, the internal temperature should have reached 145 ⁰F (63 ºC).
Serve the pork chop with the sauce on a plate (and I put fresh thyme on the pork chop). You can accompany roasted vegetables and steamed rice on the side. Enjoy!
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).