Go Back
–+ servings

Miso Marinated Pork Chops

Prep Time10 minutes
Cook Time45 minutes
Marinating/Resting Time4 hours 10 minutes
Total Time5 hours 5 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

  • 2 bone-in pork chops shoulder-butt steaks or single-bone spare ribs work too
  • 4 fresh shiitake mushrooms stems removed
  • 4 spears asparagus halved
  • ½ carrot or baby carrots, cut into sticks similar size to asparagus
  • ½ tbsp cooking oil neutral high-smoke point
  • perilla leaves (shiso) shredded, optional garnish
  • yuzu zest optional garnish
  • Japanese chili powder (shichimi togarashi) optional garnish

Miso Marinade

  • 3 tbsp yellow miso paste (awase) white/red blend
  • 2 tbsp sake or dry sherry, dry white wine
  • 1 tbsp light brown sugar or honey
  • 1 tbsp grated apple or pear
  • 1 tbsp water loosens paste
  • 2 tsp toasted sesame oil
  • 1 tsp mirin
  • 1 tsp grated ginger root fresh or ginger paste
  • 1 tsp grated garlic fresh or garlic paste

Instructions 

  • Take 2 bone-in pork chops and pat the surface dry with kitchen paper. Use a fork to pierce the meat all over (both sides), then use a sharp knife to make incisions on the fat.
    two bone-in pork chops being cut with a knife on a bamboo cutting board on a white background
  • Lay the pork chops flat on a cutting board and cover them with plastic wrap, then pound until 2 cm (¾ inch) thick and place them in a sealable freezer bag.
    a bone-in pork chop on a bamboo cutting board with a metal ruler showing it's been pounded to 2cm thick
  • Break the woody stems off of 4 spears asparagus then cut them in half (or thirds). Remove the stems of 4 fresh shiitake mushrooms and cut ½ carrot into batons a similar thickness to the asparagus. Place all of the vegetables in the bag together with the pork.
    Shiitake mushrooms, carrots and asparagus on a wooden chopping board
  • In a small bowl, mix 3 tbsp yellow miso paste (awase), 2 tbsp sake, 1 tbsp light brown sugar, 1 tbsp grated apple, 1 tbsp water, 2 tsp toasted sesame oil, 1 tsp mirin, 1 tsp grated ginger root, and 1 tsp grated garlic together until combined.
    Miso sauce mixed in a bowl
  • Pour the marinade into the bag and massage until the pork and vegetables are evenly covered. Seal and marinate in the refrigerator for 4 hours.
    pork and vegetables coated in a miso marinade in a sealable freezer bag
  • Preheat your oven to 120 °C (248 °F). While you wait, line a baking sheet with baking paper and arrange the pork and vegetables in a single layer without overlapping.
    miso marinated pork chops and vegetables on a baking sheet lined with baking paper
  • Roast at the low temperature for about 35 minutes or until the pork reaches an internal temperature of 63 °C (145 °F).
    Pork and vegetables baked at a low temperature on a baking sheet
  • Take the tray out of the oven and increase the oven temperature to 220 °C (428 °F). Preheat a frying pan over medium heat with ½ tbsp cooking oil. Once the pan is fully preheated, sear the pork for 1 minute on each side.
    searing miso marinated pork chop in a frying pan
  • Hold each pork chop on its side to sear the fat on the edges, turning until browned all the way around.
    searing edges of pork chop in a frying pan
  • Wrap each pork chop with foil and rest for 10 minutes on a warm plate.
    miso marinated pork chop wrapped with foil on a blue plate
  • While the pork is resting, return the baking tray with the vegetables to the preheated oven and bake at 220 °C (428 °F) for 8-10 minutes.
    roasted miso marinated vegetables on a baking sheet
  • Plate up and garnish with shredded perilla leaves (shiso), yuzu zest and a sprinkle of Japanese chili powder (shichimi togarashi). Enjoy!
    Miso marinated pork chop and roasted vegetables on a dark gray plate with shredded shiso leaves and yuzu peel

Notes

  • Make sure to pound the pork until about 2 cm thick (≈ ¾ inch) so the low-temp roast and one-minute sear cooks it through evenly.
  • Pat the meat dry and pierce every ½ inch with a fork so the miso cure reaches the center fast.
  • Roast the veg in the oven at a higher temperature (425°F / 220°C) they’ll blister while the meat is resting.
  • Use a meat thermometer for more consistent results. The safe internal temperature for pork is 145°F / 63 °C.
  • Don't skip resting the pork in foil, this will help the juices thicken and redistribute into the meat making it juicier and more tender.