Miso Pork Chops

miso marinated pork chops

You know what’s wrong with pork chops?  Well, for most people, absolutely nothing.  They are juicy, tasty, and quick to cook.  What could be wrong? 

Here’s what’s wrong: they are ugly. You’ve probably never noticed, but pork chops aren’t the most photogenic subjects.  So I’m attempting to distract you with some beautifully bright green veggies – look at the shiny emerald objects! Is it working? Probably not.  And that’s fine, because ugly or not, these pork chops are fantastic. 

These quick and flavorful pork chops are a perfect weeknight dinner, but they are exciting enough to serve to company, and also make for fantastic leftovers.  Reheated, sliced and tossed with some rice and steamed veggies, they may be even be better the next day. Of course, they are awfully tasty straight from the oven, served alongside some sauteed sesame-sprinkled green beans.

If you haven’t use it before, don’t let miso paste scare you.  It is lovely, salty, earthy, and intense – not to mention healthy! Miso is fermented soybeans (sometimes with rice or barley as well), and generally sold as a paste.  There are many varieties of miso, but I’ve found white and red miso paste are most common in my local grocery stores. In general, the deeper the color, the more intense the flavor of the miso paste.  I threw together this recipe to use up the remnants of a tub of miso paste, and have used up another tub of miso paste making it again and again. But if you find yourself with some extra miso and need some inspiration, check out this recipe for saucy soba noodles with ground pork: Pork Noodles

Japanese miso pork chop

Miso Pork Chops

Serves 4

3 tablespoons red miso paste

3 tablespoons soy sauce

2 tablespoons fish sauce

2 teaspoons sriracha (chili sauce)

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

2 tablespoons vegetable oil, divided

4  boneless center cut pork chops (each about 1 inch thick)

Preheat the oven to 425 degrees.  Wisk together the miso paste, soy sauce, fish sauce, sriracha, ginger, garlic, and 1 tablespoon of oil.  Arrange the pork chops in a shallow dish and drizzle with the marinade, turning to coat both sides.  Cover and  marinate for 20-30 minutes. Grease a rimmed baking sheet with the remaining oil. Arrange the pork chops on the baking sheet (they should be well coated with marinade; discard any excess marinade) and bake for 15-20 minutes.  Be careful not to overcook, but do cook to an internal temperature of 145 degrees.  Serve right away.

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Published in: on December 4, 2011 at 8:34 pm  Comments (13)  
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13 CommentsLeave a comment

  1. I don’t cook pork chop very often, actually hardly. I like the miso in the marinade…it looks perfectly delicious.

  2. That’s funny…you’re right that pork chops aren’t photogenic. Maybe it’s the irregular shape or the chunks of fat? Perhaps we’re shooting it from the wrong angle, ha!

  3. Mmm, love your marinade! So many of my favorite flavors. I’m not a pork chop eater, but I think it would be delicious with chicken or fish, too.

  4. The marinade looks so exotic and enticing with all of those fantastic Asian ingredients. I think your pork chop looks quite delicious.

  5. I don’t think I have had pork chops in the last, 10 years maybe, and why not? I love the generous amount of garlic and fresh ginger in your recipe!

  6. Oh yum!!! I love pork chops but got tired of the same ol’ same ol’ . Can’t wait to try this! 🙂

  7. Hahaha…I agree with you about pork chops not being the most photogenic subject. I tend to shy away from them because I often overcook the chops and they become dry and tasteless. I think your recipe will solve that problem nicely. Love all the wonderful flavors you have combined in this dish.

  8. lovely recipe and lovely blog. thank you for stopping by. it is always a great inspiration to discover new food blogs! I am with you when you talk about food which is difficult to take good pictures of: like pasta. can never manage to take a good shot of a pasta dish. I will definitely bookmark your recipe for pork chops as I really never know what to do with them.

  9. I usually don’t cook pork chops because pork tenderloin is so tender and easy to coook but I’m sure this would work just as well on a tenderloin. It sounds delicious!

  10. My kids love pork chops and there are such lovely flavors here 🙂

  11. Sounds delicious – love pork chops and your recipe’s great – enjoying your blog and have signed up to follow 🙂
    Mary

  12. Miso is so versatile and adds such great flavor. Thanks for the inspiration to use it more often!

  13. Who cares what they ‘pic’ like when they are obviously perfectly cooked, beautifully plates and exquisitely flavores. Wonderful home staple here 🙂

    Happy Holidays!

    chow! Devaki @ weavethousandflavors


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