Honey Miso Pork Chops

This is a fantastic way to prepare pork chops, especially if it is not yet good outdoor grilling weather. The rich honey miso sauce forms a sweet, sour and umami glaze over the chops that that beautifully complements the savory, meaty pork flavor.

2 bone-in pork chops

1 Tbsp butter plus 1 Tbsp olive oil

Honey Miso sauce:

1 Tbsp honey

1 Tbsp red miso

1 Tbsp soy sauce

1 Tbsp red wine vinegar

1 Tbsp water

1/4 cup dry white wine

2-3 cloves garlic, minced

Whisk together the sauce ingredients in a small bowl.

Melt the butter in the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and sear the chops in the skillet for about 3-5 minutes. Flip the chops and cook the second side until the center of the chops registers at least 145F.

Remove the chops to a plate and cover to keep warm. They should continue to cook to about 150-155F while resting.

Meanwhile, add the garlic to the skillet into the remaining oil, and cook 1 minute (add a dash more butter or oil if necessary). Add the sauce mixture to the skillet and bring to a gentle boil. Cook another few minutes until the sauce is rich and glazey.

Return the chops and any accumulated juices to the skillet to reheat.

Baste with sauce and plate.

Serves 2.

Cook's Notes: This can easily be doubled or tripled. You could substitute red wine for the white wine which would be just fine.

When our son visited we cooked 4 chops on a very hot grill. While our son grilled, I heated the sauce on the stove. We let the chops rest a few minutes then bathed them in the sauce. Super delicious result.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog