Make the ginger sauce: Place the sake, mirin, soy sauce, grated ginger, and sugar into a small bowl. Mix these ingredients until the sugar has dissolved. Then grate some of the onion so that you have roughly 1 Tablespoon of grated onion. Add this grated onion to the sauce and stir to combine. Slice the remaining onion into thin strips and set aside for later.

Prep the pork: Start by making small incisions all along the outside of the pork chops, no more than ¼ inch long. This step is optional but it will help to make sure they don’t scrunch up while they cook. Then place the pork chops on a dish and pour roughly half of the ginger sauce over them. Let The pork chops marinate for 15 minutes.

Cook the Pork: Add the tablespoon of oil to a large skillet/pan and place it over medium-high heat. Once the skillet/pan is hot add the pork in a single layer (do this in batches if you have to you don’t want to overcrowd the skillet/pan). Let the pork cook on one side for 2 to 3 minutes, or until it gets lightly browned. Then flip each pork chop over and let them cook for another 2 to 3 minutes. Place the cooked pork chops on a separate plate and set them aside.

Finish the dish: Toss the sliced onion into your hot skillet/pan (add a little more oil if you need to). Then sautee the onion slices for 4 to 6 minutes, or until they have turned translucent and are slightly golden brown. Once that’s done add the pork back to the skillet/pan and pour the remaining ginger sauce over. Let this cook for another 2 minutes (making sure to flip the pork chops a couple of times) or until the sauce is nice and thick.

Serve the ginger pork on a plate with some shredded cabbage and enjoy!