Pan-Fried Pork Chops Teriyaki with Lemon Twist

By Sudachi · 25 min

Ingredients

Instructions

1. Cut through the thick fatty parts of the 2 pork chops in a few places to stop them curling.
2. Sprinkle a pinch of salt on each side of the pork chops and set aside.
3. Thinly slice 1 garlic clove. Heat 1 tbsp cooking oil in a pan over medium-low heat, add the garlic and fry until crispy on both sides.
4. Move the garlic chips to kitchen paper to drain.
5. In the same pan, raise the heat to medium-high, add the pork chops and fry for 1½-2 minutes on one side until golden.
6. Flip the pork, lower the heat to medium-low, cover and fry for 3-4 minutes.
7. Meanwhile, cut 1 king oyster mushroom into bite-sized pieces. Mix 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake and 1/2 tbsp honey to make the teriyaki sauce.
8. Add the mushrooms and teriyaki sauce to the pan and sauté until the mushrooms soften and the sauce thickens slightly. Turn the pork chops to coat them on both sides.
9. Add 4 lemon slices to the pan, turn up the heat and cook until the sauce becomes syrupy.
10. Remove from the heat, transfer the pork to plates and rest for 3 minutes. Garnish with the lemon slices, the remaining pan sauce, the mushrooms and the garlic chips.

Summarized from Sudachi's video. Watch it for the details.

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GarlicLemonMushroomPork chopKing oyster mushroom