Honey Miso Pork Chops
February 24, 2022 | By Jeremy Scheck | 1 Comment
Honey Miso Pork Chops
Ingredients
for the meat
- Kosher salt
- 2 bone in pork chops, about 1 inch thick
- 2 tablespoons neutral oil (such as grapeseed or sunflower)
- 2 tablespoons unsalted butter
- 2 garlic cloves, crushed with the skin left on
for the sauce
- 1 minced shallot
- 1/2 cup mirin
- 1 tablespoon honey
- 2 tablespoons white miso paste
- 1/2 cup water
- Red pepper flakes, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 sliced scallions
Instructions
Generiously salt your pork chops with kosher salt and pat dry with a paper towel. Leave out at room temperature 20-30 minutes, then pat dry again. Use a knife to score the fat cap of each pork chop a couple times.
Heat a large pan over a medium-high flame. Let it warm for 2 minutes before adding the oil. Then heat another 2 minutes. Start the pork chops on the fat cap side, using the edges of the pan to support. it. Cook 2 minutes on the fat cap before starting to sear on the first side. Let it cook 3-4 minutes on the first side until the pork chops unstick themselves, and flip. Add 2 tablespoons of butter and the crushed garlic. Use a large spoon to baste the porkchops with the butter. Cook 3-4 minutes on the second side, then remove to a clean plate. They don't need to be all the way cooked through yet.
Discard excess oil/butter from the pan and the garlic (leaving about 1 teaspoon), but don't clean the pan. Add the shallot and cook over medium-low heat 2-3 minutes. Add the mirin and stir to lift any bits stuck to the bottom of the pan. Whisk in the honey and mirin to dissolve. Add the water and simmer 3-4 minutes. Add the red pepepr flakes, black pepper, and apple cider vinegar. Mix well. Then add the cold butter in small pieces and whisk constantly. Return the porkchops to the pan and simmer 2-3 minutes, or until you reach your desired doneness. Tip with scallions.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.
Big hit in our house. Thanks, Scheck!