Pat pork chops dry with paper towels. In a medium bowl whisk together low-sodium soy sauce, mirin, sake, light brown sugar, grated ginger, grated garlic, sesame oil, neutral oil, salt, and pepper until sugar dissolves. Place pork chops in a shallow dish or resealable bag and pour marinade over them, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove pork from fridge 20 minutes before cooking to come toward room temperature.

Sear and finish

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tbs neutral oil and swirl. Remove pork from marinade (reserve marinade) and sear chops 3–4 minutes on the first side without moving until a deep golden crust forms. Flip and sear second side 2–3 minutes. Reduce heat to medium-low and add reserved marinade to the pan, spooning over chops. Cook until an instant-read thermometer reads 140–145°F (60–63°C) for medium, about 3–6 more minutes depending on thickness, turning and basting occasionally. Transfer chops to a cutting board and tent loosely with foil; rest 5–8 minutes (temperature will rise a few degrees).

Sweet Soy Glaze

While chops rest, make the glaze. In a small saucepan combine dark soy, kecap manis (or additional brown sugar), rice vinegar, and grated ginger. Bring to a gentle simmer over medium heat. In a small bowl, whisk cornstarch into 2 tbs water to make a slurry; slowly whisk slurry into simmering sauce. Cook 1–2 minutes until glossy and slightly thickened. Taste and adjust: add a pinch of salt or another 1/2 tbs kecap manis if you want it sweeter. Remove from heat and keep warm.

If you used the reserved marinade in the pan earlier, be sure to bring any remaining glaze to a full simmer for at least 1 minute to ensure it is cooked through before serving. Spoon glaze over rested pork chops before serving.

Ginger Somen Noodles

Bring the chicken or vegetable stock to a gentle boil in a medium saucepan. Add a pinch of kosher salt. Add the somen noodles and cook according to package directions (usually 2–4 minutes) until tender but still slightly firm. Stir gently to keep noodles separated and add the julienned fresh ginger into the pot during the last 30–60 seconds of cooking to infuse flavor.

Reserve 1/4 cup of the cooking liquid, then drain the noodles in a colander and briefly rinse under warm running water to stop cooking and remove surface starch. Return noodles to the pot off heat. Add the reserved cooking liquid, 1 tbs soy sauce, 1 tsp sesame oil, sliced scallions, and toasted sesame seeds. Toss gently to combine and taste; adjust seasoning with up to 1/2 tsp more soy or a pinch of salt if needed.

Keep noodles warm until plating. If you prefer, ladle a small amount of warm stock into serving bowls and place noodles on top for a looser presentation.

Garnish & Finish

Slice rested pork chops against the grain into 1/2"–3/4" slices. Arrange a portion of ginger somen noodles on each plate or in shallow bowls. Fan the pork slices over or beside the noodles.

Spoon sweet soy glaze over the pork (and a little over the noodles if desired). Scatter pickled ginger or quick-pickles, cilantro or mitsuba, extra toasted sesame seeds, and sliced scallions over the dish. Serve with lime wedges on the side to squeeze over at the table.

Serve immediately while pork is juicy and noodles are warm.