Classic Miso-Glazed Pork Chops

1.Pat the pork chops dry with paper towels. Season generously with salt and black pepper on both sides.

2.In a small bowl, whisk together the white miso paste, mirin, sake, soy sauce, brown sugar, minced garlic, and grated ginger until smooth. Set aside.

3.Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat until shimmering.

4.Carefully place the seasoned pork chops in the hot skillet. Sear for 3-4 minutes per side, until a deep golden-brown crust forms.

5.Reduce the heat to medium-low. Brush a generous amount of the miso glaze over one side of the pork chops. Cook for 1-2 minutes, allowing the glaze to caramelize slightly.

6.Flip the pork chops and brush the other side with more miso glaze. Cook for another 1-2 minutes, until the glaze is sticky and fragrant. Continue flipping and glazing every minute or so, until the internal temperature of the pork chops reaches 63°C (145°F) for medium-rare, or 71°C (160°F) for medium, about 8-12 minutes total cooking time depending on thickness.

7.Remove the pork chops from the skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring tender meat.

8.Slice the pork chops against the grain, if desired, or serve whole. Drizzle with any remaining glaze from the pan. Garnish with sesame seeds and sliced green onions, if using, and serve immediately.