Lemon Teriyaki Pork Chops

Place 2 boneless pork chop on a chopping board and make cuts through the thick fatty parts. This will prevent curling and improve the texture.

Sprinkle with 1 pinch salt on each side and set aside.

Cut 1 clove garlic into thin slices. Heat a pan on medium-low and add 1 tbsp cooking oil. Add the garlic slices and fry until crispy on both sides.

Transfer the garlic chips to kitchen paper to absorb the excess oil.

Using the same pan, increase the heat to medium-high and add the seasoned pork chops. Fry for 1½-2 minutes on one side or until golden.

Flip them over, lower the heat to low-medium and cover with a lid. Continue to fry for 3-4 minutes.

While you wait, cut 1 king oyster mushroom (eryngii) into bitesize pieces. Mix 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake and ½ tbsp honey in a small bowl to make the teriyaki sauce.

Once the time is up, add the king oyster mushrooms and teriyaki sauce.

Sauté until the mushrooms have softened and the teriyaki sauce has thickened slightly. Flip the pork chops to coat them evenly on both sides.

Add 4 slices lemon to the pan and increase the heat. Continue to cook until the sauce is thickened to a syrup-like consistency.

Once it's thickened to your liking, remove the pan from the heat and transfer the pork to serving plates. Rest for 3 minutes before serving and garnish with lemon slices, leftover sauce from the pan and the sautéed mushrooms.

Enjoy!