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.


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


What to do

1) Mix all ingredients other than pork chop.

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.

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.


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


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.


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.

1 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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