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.
Miso Pork Chops
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.