Miso Marinated Pork Chops

By marinating the meat in miso for a few days, the meat gets tender and flavorful. They can keep in freezer until you are ready to cook. 

With a side of pear cherry pecan coleslaw.

Miso Marinated Pork Chops

4 pieces pork chops
1 olive oil
1 Tbsp miso paste
1 Tbsp sake
1 Tbsp mirin
1 tsp sugar
2 cloves garlic, grated
Sprinkles Japanese chili peppers

Miso paste

In a Ziploc bag, combine everything except for pork chops and mix well. Add pork chops and coat them well. Squeeze the air out of the bag and keep in the fridge for a few days. Gently wipe off excess marinade and cook them on a skillet with a drizzle of olive oil. Sprinkle chili peppers on top before serving.

Make small cuts on fat so they don't shrink too much when cooking.

Marinating...

I marinated the meat for four days. They were so tender and flavorful. Miso paste can easily burn on a skillet, so make sure to cook the meat with medium/low heat and keep an eye on it. Also, after browning the meat, I covered the skillet with a lid to steam-cook the meat to make sure they were cooked all the way through.

Cooked at med heat on a skillet

Check out the recipe for this Pear Cherry Pecan Coleslaw.

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