Japanese BBQ Pork Chop Recipe

Pork chops: Choose bone-in or boneless, depending on your preference. Bone-in chops tend to be juicier.

Soy sauce: A salty and savory base for the marinade.

Mirin: A sweet rice wine that adds a subtle sweetness to the dish.

Sake: A Japanese rice wine that enhances the flavor profile.

Sugar: Balances the saltiness of the soy sauce and the acidity of the sake.

Garlic: Adds a robust flavor to the marinade.

Ginger: Provides a fresh, slightly spicy note.

To ensure your pork chops are tender and flavorful, make sure to marinate them for at least 30 minutes, but if you have more time, let them sit in the marinade for up to 24 hours in the refrigerator. This allows the soy sauce, mirin, and sake to deeply penetrate the meat, enhancing its taste and tenderness. Additionally, when grilling, use a meat thermometer to check that the internal temperature reaches 145°F (63°C) to ensure they are fully cooked but still juicy.

• pork chops - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb marinades well, making them a good alternative for pork chops.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with ½ teaspoon of sugar to mimic the sweetness and acidity of mirin.

• sake - Substitute with dry sherry: Dry sherry has a similar flavor profile and can be used as a substitute for sake in cooking.

• sugar - Substitute with honey: Honey can provide a similar sweetness and adds a slight floral note to the dish.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of minced garlic as a convenient alternative.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each teaspoon of grated ginger to maintain the ginger flavor.

• Allow the pork chops to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled pork chops in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their moisture and flavor.
• Store the pork chops in the refrigerator if you plan to consume them within 3-4 days. This ensures they stay fresh and safe to eat.
• For longer storage, place the wrapped pork chops in a freezer-safe bag or container. Label the bag with the date to keep track of how long they've been frozen.
• When ready to reheat, thaw the pork chops in the refrigerator overnight. This slow thawing process helps retain their texture and flavor.
• Reheat the pork chops in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through. Alternatively, you can reheat them in a microwave on medium power, checking every 30 seconds to avoid overcooking.
• To maintain the juiciness of the pork chops, consider adding a splash of soy sauce or a bit of mirin before reheating.
• If you prefer a crispy exterior, you can reheat the pork chops on a stovetop skillet over medium heat for a few minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pork chops on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 10-15 minutes or until the internal temperature reaches 145°F (63°C). This method ensures the pork chops remain juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the pork chops in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives a nice sear while keeping the pork chops tender.

• Microwave Method: Place the pork chops on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but may not retain the same texture as other methods.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pork chops in a vacuum-sealed bag and immerse them in the water bath for about 45 minutes. This method ensures the pork chops are evenly heated and remain incredibly tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork chops in the basket and heat for about 5-7 minutes, flipping halfway through. This method gives a crispy exterior while keeping the inside moist.

• Mixing bowl: Use this to combine the soy sauce, mirin, sake, sugar, garlic, and ginger for the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Grill: Preheat this to medium-high heat for cooking the pork chops.

• Tongs: Use these to place the pork chops on the grill and to flip them.

• Meat thermometer: This will ensure the pork chops are fully cooked by checking the internal temperature.

• Cutting board: Rest the grilled pork chops on this before serving.

• Knife: Use this to mince the garlic and grate the ginger.

• Grater: This will help you grate the ginger finely.

• Measuring cups: Use these to measure out the soy sauce, mirin, and sake.

• Measuring spoons: These will help you measure the sugar accurately.

Prepare the marinade ahead: Mix the soy sauce, mirin, sake, sugar, garlic, and ginger the night before to save time.

Use a resealable bag: Marinate the pork chops in a resealable bag for easy cleanup and even coating.

Preheat the grill early: Start preheating the grill while the pork chops are marinating to save time.

Rest the meat: Let the pork chops rest for a few minutes after grilling to ensure juicy and flavorful meat.