Pork Chops With Miso-Red Wine Sauce
photo by Rinshinomori
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 (6 ounce) pork chops (bone-in preferred, each about one-inch thick and 6 oz)
- salt, to taste
- freshly cracked black pepper, to taste
- 1 cup sturdy red wine (like Zinfandel or Cabernet Sauvignon)
- 2 tablespoons red miso
- 1⁄4 cup roughly chopped fresh shiso (or basil or parsley)
directions
- Heat a heavy skillet over medium-high heat for 2-3 minutes, then add the chops. Sprinkle them with a little bit of salt and a lot of pepper, then brown them on one side for 4-5 minutes. Turn and brown the other side until firm and nearly cooked through, another 3-4 minutes. Transfer to a warm plate and turn the heat to medium.
- Add the wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn the heat to low and add the miso; stir briskly to make a smooth mixture (a wire whisk will help here).
- Taste the sauce and add more salt (unlikely) and pepper if necessary. Spoon it over the pork, garnish if you like, and serve.
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Reviews
-
This was so easy and the sauce was so flavourful -- really enjoyed it. As in your second photo, the sauce is thin and sort of makes a lake that the pork chops sit in. This is ok but I wished it was a bit thicker. Would it work adding a bit of cornstarch to thicken the sauce? Might try that next time. Anyway, the red wine and miso combo was great. Thanks very much.
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Delicious with minimal work. I used Nieman's pork chops about 1 1/2 inches thick. Because it was very thick, I cooked it longer. Very surprised to see the taste come through with only red wine and red miso. After cooking the sauce I checked the taste and decided to add about 1 1/2 to 2 tsp sugar to the sauce. Because miso is salty and I used cabernet, it needed a counterbalance to work with this sauce. Thank you Jen for posting this simple recipe. Made for Asian forum's unrated Asian recipe tag game.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida