The depth of flavour provided by the miso and garlic is really quite astounding considering the simplicity of this meat preparation. As for cooking methods, grilling may be even better than what I’m presenting here. Though it may be a mild winter by Winnipeg standards, I’ll still be staying in the kitchen next to the nice, warm stove, thanks.
Time: 20 minutes plus overnight marinating
Serves: 4
Ingredients:
¼ cup miso paste 4 cloves garlic – finely chopped or crushed ¼ teaspoon ground white pepper 4 4-ounce centre loin bone-in pork chops 1 tablespoon extra virgin olive oilPreparation:
Mix the miso, garlic and pepper in a small bowl then spread the mixture on both sides of the chops. Seal the coated pork chops in a plastic bag, removing as much air as possible, then refrigerate overnight.
Preheat your oven to 400F. Preheat a heavy cast iron pan over medium high heat and add the olive oil.
Cook the chops for two minutes on each side to brown, then move the entire pan into the oven for ten minutes or until the internal temperature of the meat reaches 145F. Remove the pork from the pan and let rest for three minutes before serving.
i’m going to try this recipe. it sounds awesome