Pat the pork dry and season lightly with salt. Whisk the maple syrup, soy sauce, sesame oil, shichimi togarashi, sesame seeds, and chili oil in a bowl. Add the pork chops and toss to coat. Refrigerate for 20 minutes or up to 8 hours for thin cuts or overnight for thick cuts.

When you’re ready to start the recipe, preheat the oven to 425ºF.

Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high heat. Add the pork chops and cook for 5 minutes per side until they begin to char around the edges.

Transfer to the oven for 12–15 minutes until the pork reaches 140ºF at the thickest part of the chop.

Remove from the oven and transfer to a cutting board. Rest for 5–10 minutes. Cut the pork from the bone and thinly slice.

Transfer the sliced pork to a serving platter. Garnish with minced scallions, sesame seeds, and a few drops of sesame oil. Enjoy!