Pan-Seared Pork with Okinawan Seaweed Salad

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple pan-seared pork paired with a refreshing Okinawan seaweed salad dressed in a tangy citrus soy dressing. This Japanese-inspired pork recipe, ready in about 22 minutes, pairs pork loin chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

4 pieces, about 150 g each pork loin chops
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
100 g, rinsed and drained Okinawan mozuku seaweed
1 small, thinly sliced cucumber
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp yuzu juice (or lemon juice)
1 tsp, toasted sesame seeds

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Instructions

Step 1: Season 4 pork loin chops evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add pork chops and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 145°F).
Step 3: While pork cooks, combine 100 g rinsed Okinawan mozuku seaweed and 1 small thinly sliced cucumber in a bowl.
Step 4: Whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tbsp yuzu juice until blended, then pour over the seaweed and cucumber mixture. Toss gently to coat.
Step 5: Sprinkle 1 tsp toasted sesame seeds over the salad and set aside.
Step 6: Remove pork from skillet, let rest for 3 minutes, then serve alongside the seaweed salad.