Miso Pork Chop

I know you have the always- the-best- family recipe for pork chops. But if you feel like trying a new flavor with a little bit of exoticism,  this easy pork chop may the be the one you are looking for.

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What you need
Pork chop, 2 lbs
Miso, 2 heaping tbs
Honey, 1.5 tbs (or 2 tbs of sugar)
Red wine, 2 tbs
Soy sauce, 1 tbs
A few slices of ginger

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What to do

1) Mix all ingredients other than pork chop.
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Honey works better than sugar, as its permeability and enzyme tenderize meat. If you use sugar, use 2 tbs. Honey is  sweeter than sugar.

2) Spread the mixed miso paste on each chop.
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3) Let them rest in a refrigerator for 2 to 3 hours or overnight. They can be stored in refrigerator up to 3 days.

4) Wash off the miso paste with cold running water, and pat dry.

5) Heat a frying pan over medium- high heat. Lightly oil the pan and place the meat on it.

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6) When the bottom is appetizingly brown, flip it and reduce heat to medium-low and cover until done.

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Pierce the meat near bone with a sharp knife and see the juice coming out. When it is clear and not red, it is done.

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This is also great for grilling. Bring the marinated pork chops to a garden party and be popular. You can use salmon instead of pork as well.

I have the recipe in Japanese, too.
味噌漬けポークチョップ

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One thought on “Miso Pork Chop

  1. Pingback: 味噌漬けポークチョップ | お料理ダイスキ!ニューヨークおうちごはん

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