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...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...

Braised Salmon Hong Ya

This is a warm hearty dish you can enjoy when you crave a warm rich seafood soup or stew. I learned this approach to salmon from my co-grandparent Hong Ya who taught me many wonderful dishes from China. It's kind of like an Asian seafood chowder. The nori seaweed brings out the earthy flavors of the sea, which pair so well with the salmon. The sesame oil and chili flakes sharpen the dish a bit against the silky curtains of the wilted spinach. Beautiful as it is delicious, this dish is simple, yet so rewarding. 1/2 shallot, finely diced 2 cloves garlic, minced 1-inch fresh ginger, minced Liquids: 1 cup chicken broth (I used Better than Bouillon) 1/2 cup dry white wine 1/2 cup water 1 tsp black soy sauce 1 tsp soy sauce 1 tsp toasted sesame oil Dash hot pepper flakes (I used Korean chili flakes), or to taste 1 lb salmon bites, (1-inch, skinless cubes) 5 oz fresh baby spinach leaves, coarsely chopped 1/2 cup Kizami Nori seaweed strips Sauté the shallots in a dash of neutral oil over m...

Cuisine Eric

Search This Blog