I realize that not everyone has shio koji in their pantry, but it is easily obtainable on amazon and worth it for the juiciness and umami flavor that it imparts to food. For those who have not come across it before, it is basically the edible mold responsible for miso, soy sauce and sake. Should you wish to know more, this is a good article.
4 pork chops (I used 6oz boneless ones)
1 cup shio koji
2 tsps vegetable oil
Salt and pepper to taste
Marinate the pork chops overnight in a coating of shio koji. I placed my chops flat in a ziplock bag and made sure that I pressed the shio koji onto every surface of each chop.
Half an hour before you plan on cooking the chops, remove them from the fridge and bring them to room temperature. Remove them from the bag and wipe off the excess shio koji.
Preheat the oven to 400.
Salt and pepper the chops on both sides. Add the oil to an oven-safe skillet and heat until shimmering.
Add the chops to the pan and sear them for two minutes on each side as well as two minutes standing up, fat side down to crisp up the fatty edge of the chops. Make sure that the heat is on low or you will have a smoky kitchen with which to contend.
Once the chops have been seared on the outside, place the pan in the oven and cook for 8 minutes. Remove from the oven, tent with foil and let rest about 5 minutes before serving. Make sure you whisk up and drizzle some of the pan juices over the top of each chop.
Prepare to be amazed at the juiciest, most flavorful pork chops you have ever eaten. I served mine over steamed white rice with kale cooked in dashi and topped with lily buds braised in soy sauce, sake and sugar, but the pork chops would be delicious plain with your favorite vegetable side.
Inspiration recipe, here.