Kuniko Yagi’s secret ginger sauce is all-purpose: The chef at L.A.’s Hinoki & the Bird seasons everything with it—these pork chops, for starters, but also steamed eggplant and grilled bok choy.
Slideshow: More Pork Recipes
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
2 tablespoons mirin
2 tablespoons sake
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons soy sauce
¼ cup extra-virgin olive oil
Four 10- to 12-ounce bone-in pork chops, about 1 inch thick
Freshly ground pepper
How to Make It
Light a grill or preheat a grill pan. In a small saucepan, bring the mirin and sake to a boil and simmer for 30 seconds. Stir in the ginger, soy sauce and 2 tablespoons of the olive oil. Remove from the heat.
Season the pork chops with salt and pepper, rub them with the remaining 2 tablespoons of olive oil and grill over moderately high heat for about 6 minutes per side, until nicely charred outside and just pink in the center. Transfer the pork chops to plates and pour the ginger sauce on top.
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