Steps

1. Make the baking soda solution. In a bowl, combine water 100ml, baking soda 1 tsp, sugar 1 tsp, and salt 1/2 tsp, and dissolve well.
   🕒 00:40
2. Soak the pork loin chops 2 in the baking soda solution overnight. [The Key Tip!] Soaking in baking soda solution breaks down proteins, making the meat tender. It prevents curling without trimming and makes the preparation significantly easier.
   🕒 00:45
3. Rinse the soaked pork loin chops under water and pat them thoroughly dry with paper towels.
   🕒 01:11
4. Lightly season both sides of the pork loin chops with salt and pepper. [The Key Tip!] Since the baking soda solution contains salt, season the salt and pepper sparingly.
   🕒 01:27
5. Heat oil in a frying pan over medium heat.
   🕒 01:33
6. Place the pork loin chops in the heated frying pan and sear one side for 2.5 minutes.
   🕒 01:46
7. Once browned, flip the chops, cover with a lid, and steam for another 2.5 minutes. [The Key Tip!] Because the meat is tender, you can cook it deliciously without worrying too much about the heat control.
   🕒 02:16
8. Once both sides are browned and cooked through, transfer the pork chops to a plate.
   🕒 02:32
9. In the same frying pan used to cook the pork, add mirin 1 tbsp, cooking sake 1 tbsp, soy sauce 1 tbsp, sugar 2 tsp, minced garlic 1 tsp, and whole grain mustard 2 tsp.
   🕒 02:41
10. Heat over medium-high heat, stirring constantly. Bring to a boil, cook off the alcohol, and reduce until thickened. [The Key Tip!] Adding whole grain mustard complements the pork with its spicy aroma and also tastes great drizzled over vegetables.
    🕒 03:00
11. Cut the cooked pork loin chops into bite-sized pieces.
    🕒 03:13
12. Arrange the pork loin chops on a plate and drizzle with the reduced sauce.
    🕒 03:33