In a medium bowl, whisk together the maple syrup, soy sauce, sesame oil, chili oil, shichimi togarashi, minced garlic, grated ginger, and sesame seeds until well combined. This creates a balanced marinade with sweetness, umami, heat, and aromatic depth. Set aside while you prepare the pork.

Pat the pork chops dry with paper towels and season lightly with salt on both sides—this helps them brown better later. Place them in a shallow dish or resealable bag and coat thoroughly with the marinade from Step 1, making sure both sides are well covered. Refrigerate for at least 20 minutes, or up to overnight for deeper flavor development. I find that even 30 minutes makes a noticeable difference, so don't skip this step.

Preheat your oven to 425°F. Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering. Remove the pork chops from the marinade, letting excess drip off (reserve any extra marinade), and sear them for 5 minutes per side until a golden crust forms—this develops deep, savory flavor through the Maillard reaction. Transfer the skillet to the oven and bake for 12–15 minutes until the internal temperature reaches 140°F. I like to use a meat thermometer for precision since thick-cut chops can vary in thickness.

Remove the pork chops from the oven and let them rest on a cutting board for 5–10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and moist when you slice it. Slice the pork chops against the grain and arrange on a serving plate. Drizzle with the remaining sesame oil and scatter the minced scallions and sesame seeds over the top for a fresh, crunchy finish.