Recipe by FLKeysJen
Please try me for this Summer's Unrated Asian Recipe Event ending August 30, 2009: http://www.recipezaar.com/bb/viewtopic.zsp?t=305250. From Mark Bittman's "Quick and Easy Recipes" from the New York Times.
Top Review by LittleNico
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.
- 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 See How It's Made
- 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.