2 bone-in pork chops (¾ lb each, about 1 ¼" thick)
2 teaspoons kosher salt
3 tablespoons soy sauce
3 tablespoons sake
3 tablespoons mirin
2 tablespoons honey
1 teaspoon ground ginger
1 cup fresh pineapple, cut into ½" wedges
3 tablespoons granulated sugar
1 tablespoon unsalted butter
1 tablespoon rum
1 tablespoon vegetable oil
(1st day) Rub entire surface of pork with salt. Combine ingredients for Teriyaki Sauce. Coat pork with 3 tablespoons of sauce, and place in a sealable bag, removing excess air. Refrigerate overnight.
(2nd day) Remove pork from bag, pat dry, and bring to room temperature. Add sugar to the skillet and arrange pineapple evenly on top. Cook over medium heat until sugar is browned. Continue to cook until pineapple is browned evenly, flipping occasionally, about 3 minutes. Add butter and swirl to coat evenly. Once pineapple is golden brown, drizzle rum, turn off heat, and transfer to plate. Preheat oven to 480ºF (250ºC).
Rinse and dry the skillet, then preheat over medium-high heat for about 90 seconds. Add in oil and swirl to coat. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When smoke clears, add pork, fat-side down. Sear over low heat until golden brown, about 2 minutes per side.
Wipe off excess fat from the skillet. Add remaining Teriyaki Sauce and use a spoon to baste pork with liquid until reduced to half. Transfer to oven and roast, flipping occasionally, for 5–7 minutes. Test for doneness by gently pressing each loin. Once you feel some resistance, remove from oven and transfer to plate, leaving liquid.
Place the skillet back on stovetop and simmer over medium-high heat until sauce thickens. Add pork and pineapple back in to coat with sauce, and serve.
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