Sluttishly Savoury: Teriyaki Pork Chops

Drum roll please...yes, it is I, alexthepink, newest Domestic Slut and food-a-holic extraordinaire!

Despite being a food-a-holic, when I get home on a weekday all I want is something quick, easy and tasty for dinner. This recipe really hits the spot – you don't even need to chop the garlic and ginger if you buy some of the lazy variety. Some of the ingredients, like mirin and sake, might sound a bit fancy, but they last a long time and I promise that you'll use them constantly once you try this recipe. You can find them in an Asian supermarket, or in your local Waitrose.

I served the pork with rice and stir fried vegetables, but you could easily use the sauce to coat some noodles, or swap in chicken or beef for the pork.

For 2 people you will need

• 2 pork chops

For the marinade

• 60ml sesame oil (that's ¼ cup or 4 tbsp)
• 60ml rice wine or mirin
• 60ml soy sauce
• 60ml sake
• 1 large clove of garlic, crushed
• 2cm piece of root ginger, peeled and finely chopped

To serve

• Finely chopped coriander or sliced spring onions

Make it!

• Mix all the marinade ingredients together and bung in the pork. Leave it in the fridge for at least half an hour to let the flavours infuse.
• Heat a non-stick frying pan to medium-hot. Shake any excess marinade off the pork (keep it, you'll need it later) and put the pork into the pan. Seal it for around 3 minutes on each side so that it's nicely browned.
• Reduce the heat slightly and add the remaining marinade to the pan. Cook for a further 10 minutes or until the pork is cooked through and there is no longer any pink in the middle. This will depend on the thickness of the chops, so if you've got whoppers you might want to leave it a bit longer.
• When the pork's cooked, put it on a warmed plate to keep hot. Turn up the heat and reduce the marinade down until you have a lovely sticky sauce. Pour it over and tuck in!