Pork chops make a fabulous weeknight meal. Whether you want something upscale or simple, you can never go wrong with a nice thick porkchop. While I prefer to always make bone-in chops, you can make these easy miso glazed pork chops with boneless just as easily.
When cooking pork chops the key is simplicity. And in this recipe it takes that ethos to the max. These pork chops are not even seasoned or marinated before cooking! Sacrilege right? Wrong. Thanks the the umami-rich miso glaze there is more than enough flavor to go around. And unlike my Rosemary Garlic Pork Chops for example, you don’t need to spend nearly any prep time!
I always have a pack of authentic Japanese miso in my fridge. It is such a great ingredient as it lasts basically forever and can be used in so many ways. From a simple miso soup, to a date worthy miso glazed duck breast, to a variety of salad dressings, miso is definitely a star ingredient.
What Is Miso?
Miso is a Japanese fermented soybean paste. There are a variety of miso types, but the most commonly used is called shiro or white miso. There is also red and brown which you will use if you get more into traditional Japanese cooking.
Miso is quite similar to Doujang, it’s Korean counterpart. You may have come in contact with it in Ssamjang, the popular Korean BBQ dipping sauce. If you buy a large bag of miso and can’t figure out how to use it all, feel free to peruse my What To Make With Miso Paste article!
How To Cook Easy Miso Glazed Pork Chops
This miso glazed pork chops recipe is a perfect weeknight meal because you can go from fridge to table in just under 20 minutes. How great does that sound!
4 Bone-in Thick Cut Pork Chops – Try to get a chop around 4-5 cm thick. If it has a decently sized fat cap, make sure to score it with a sharp knife before grilling/frying. You can also use boneless chops, which are usually thinner so just adjust the cooking time if using a thinner pork chop.
Neutral Oil – for frying/grilling
Black Pepper – freshly cracked, optional
Sesame Seeds – optional
1/2 cup Miso Paste – I use white miso which is easily found and quite well balanced for this recipe. If you have another miso you can use it as well, just taste it before reducing to see if you should adjust the seasonings.
3 tbsp Soy Sauce
2 tbsp Rice Vinegar
2 tbsp Sake
1 tbsp Honey
5 cloves Garlic – minced
1 tsp Corn Starch – for thickening
2 tbsp Water – for the corn starch
Miso Glazed Pork Chops Instructions
The first step is to get your pan or grill (I’m using my Chasseur grill pan) smoking hot. Then brush on a bit of the oil and when that is glistening lay down your pork chops. Cook the chops for around 4-5 minutes a side and then flip to cook the other side.
To prevent your pork chops from curling make sure you have scored the fat cap if it exists. Otherwise they may pull up a bit and not cook as evenly.
While the pork chops are grilling you can make the miso glaze. See – how time saving! Just add the miso paste, honey, rice vinegar, sake, honey, and chopped or minced garlic to a bowl and quickly combine everything with a spoon or fork.
Once your pork chops are done (or while they are cooking if you have been super efficient on time) place them on a board to rest for 5 minutes. Next place your miso glaze in a pan on medium heat. Let it come to a simmer while stirring it around to reduce.
After a few minutes you should notice it bubble. In another cup quickly whisk the corn starch with the water and pour the mixture into the pan. Stir another minute for the glaze to get shiny and thickened. Turn off the heat.
Slice your pork chop into a nice fan shape and plate. Then simply take a pastry brush or a spoon and brush over the miso glaze on top of the fanned out pork chop slices. You can garnish with some sesame seeds for presentation, or even a bit of sliced spring onion. That part is entirely up to you. Enjoy!
What To Serve With These Miso Glazed Pork Chops
While I simply served these miso glazed pork chops with some white rice and my homemade furikake seasoning blend, there are a few things that would pair well with this recipe. Here are some options to choose from:
- Tempura Vegetables
- Mashed or French Whipped Potatoes
- Roasted Broccoli or Cauliflower
- Garden Salad
Miso Glazed Pork Chops
- 1 Pan or Grill Pan
- 4 Bone-in Thick Cut Pork Chops Try to get a chop around 4-5 cm thick. If it has a decently sized fat cap make sure to score it with a sharp knife before grilling/frying. You can also use boneless chops, which are usually thinner so just adjust the cooking time if using a thinner pork chop.
- Neutral Oil for frying/grilling
- Black Pepper freshly cracked, optional
- Sesame Seeds optional
- 1/2 cup Miso Paste I use white miso which is easily found and quite well balanced for this recipe. If you have another miso you can use it as well just taste it before reducing to see if you should adjust the seasonings.
- 3 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 2 tbsp Sake
- 1 tbsp Honey
- 5 cloves Garlic minced
- 1 tsp Corn Starch for thickening
- 2 tbsp Water for the corn starch
- Start by heating up your pan or grill pan until smoking hot. While it is heating score the fat cap of the pork chop if it is there. This will prevent curling as it cooks. Brush a little oil on the pan/grill and when hot lay down the pork chops. Cook them about 5 minutes a side. When cooked remove from the pan and set on a board to rest for 5 minutes.
- While the pork is cooking, mix together all the miso glaze ingredients except the water and corn starch.
- In a small pan add the miso glaze and put on medium-high heat. Bring to a simmer while stirring to slowly reduce. In a cut whisk together the corn starch and water, and then add it to the miso glaze. Let the glaze come together for another minute and then turn off the heat.
- Slice your pork chop and fan out the slices on your serving plate. Use a pastry brush or just a spoon to brush over the miso glaze. Garnish with sesame seeds or spring onions if you wish. Enjoy!
Easy Miso Glazed Pork Chops
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