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Pork Chops With Miso Sauce Print Email


four 1-inch-thick bone-in pork chops, each about 6 ounces
Salt and freshly cracked black pepper
1 cup sturdy red wine, like Cotes du Rhone or cabernet sauvignon
2 tablespoons red miso
1/4 cup roughly chopped shiso, basil or parsley, optional

Heat a heavy skillet over medium-high heat 2 to 3 minutes, then add the chops. Sprinkle them with a little salt and a lot of pepper. Brown them on one side 4 to 5 minutes. Turn and brown the other side until chop is firm and nearly cooked through, 3 or 4 minutes. Remove to a warm plate, and turn the heat to medium.

Add 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 heat to low, and add miso; stir briskly until smooth (a wire whisk will help).

Taste the sauce, and if necessary, add more pepper and salt. Spoon sauce over the chops, garnish with herbs if you like, and serve. Yield 4 servings Time 20 minutes Source: The New York Times

A few notes: For the pork, I prefer a bone-in chop, from the rib end of the loin if possible. Boneless steaks from the loin or tenderloin can be substituted, as can many cuts of beef, like rib-eye, strip or skirt steaks. Just remember to reduce the cooking time slightly. A red wine with some body works well here; it doesn't have to be expensive, but it should be good enough to drink. Finally, red miso, which is actually brown, is best for this dish. It also adds terrific color to the sauce.
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