Miso-Glazed Pork Chops
This Japanese-inspired recipe brings a savory flavor to your weeknight pork chops like you've never tasted before.
The inspiration behind making these Miso-Glazed Pork Chops was our 13 Farms Berkshire Pork Chops. While 13 Farms is based in Iowa, USA, the inspiration behind their Berkshire pork was Japanese.
Berkshire pigs are a heritage breed, prized for the deep color and flavor of their meat, as well as the rich marbling inside each cut. These slower-growing hogs are celebrated in Japan, where they're known as "Kurobuta," meaning "black pig." They're so tender and flavorful that they've become known as "the wagyu of pork" and are incredibly sought after!
The deep, savory taste of the pork is the perfect match for the Japanese tradition of using fermented ingredients like miso and soy sauce to build layers of flavor, perfectly balanced by acidity and sweetness.
While we recommend using Berkshire pork to get the most out of this recipe, you can use any quality pork chop; you'll just lose out on a little bit of depth of flavor.
If you're not familiar with miso, it's a seasoning made by fermenting soybeans with salt and a fungus called koji to create an umami-packed paste that's a building block for soup, marinades, glazes, and more.
In this recipe, we build a glaze based on white miso paste, with soy sauce added for an even saltier, more savory flavor. We then balance the glaze with mirin (sweet Japanese rice wine) and rice vinegar before adding a little garlic powder for flavor.
I cooked this recipe in a skillet (it was pouring outside), and I think the glaze does nicely in this environment, but you can also grill the pork chops if you prefer... just be careful not to start any grill fires from the dripping glaze!
To complete the meal, I sliced the meat off the bone and serve slices of pork chop over rice, garnished with chopped green onions (they add a nice freshness) and a crunchy Japanese cucumber salad on the side.
I hope you enjoy this recipe. I think it's a delicious way to taste some of the best parts of Japanese flavor without having to leave your home!
Miso-Glazed Pork Chops
This Japanese-inspired recipe brings a savory flavor to your weeknight pork chops like you've never tasted before.
The inspiration behind making these Miso-Glazed Pork Chops was our 13 Farms Berkshire Pork Chops. While 13 Farms is based in Iowa, USA, the inspiration behind their Berkshire pork was Japanese.
Berkshire pigs are a heritage breed, prized for the deep color and flavor of their meat, as well as the rich marbling inside each cut. These slower-growing hogs are celebrated in Japan, where they're known as "Kurobuta," meaning "black pig." They're so tender and flavorful that they've become known as "the wagyu of pork" and are incredibly sought after!
The deep, savory taste of the pork is the perfect match for the Japanese tradition of using fermented ingredients like miso and soy sauce to build layers of flavor, perfectly balanced by acidity and sweetness.
While we recommend using Berkshire pork to get the most out of this recipe, you can use any quality pork chop; you'll just lose out on a little bit of depth of flavor.
If you're not familiar with miso, it's a seasoning made by fermenting soybeans with salt and a fungus called koji to create an umami-packed paste that's a building block for soup, marinades, glazes, and more.
In this recipe, we build a glaze based on white miso paste, with soy sauce added for an even saltier, more savory flavor. We then balance the glaze with mirin (sweet Japanese rice wine) and rice vinegar before adding a little garlic powder for flavor.
I cooked this recipe in a skillet (it was pouring outside), and I think the glaze does nicely in this environment, but you can also grill the pork chops if you prefer... just be careful not to start any grill fires from the dripping glaze!
To complete the meal, I sliced the meat off the bone and serve slices of pork chop over rice, garnished with chopped green onions (they add a nice freshness) and a crunchy Japanese cucumber salad on the side.
I hope you enjoy this recipe. I think it's a delicious way to taste some of the best parts of Japanese flavor without having to leave your home!
- Author
- Lake Geneva Country Meats
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 4 pork chops
- Category
Dinner
- Cuisine
Japanese
Ingredients
- 4 Bone-In Pork Chops cut at 1” thick each
- 3 tbsp. White Miso
- 3 tbsp. Soy Sauce
- 2 tbsp. Mirin
- 2 tbsp. Brown Sugar
- 1 tbsp. Garlic Powder
- 2 tbsp. Vegetable Oil
Directions
- Whisk together the white miso, soy sauce, mirin, brown sugar, and garlic powder. It should be a loose paste that coats a spoon when finished. Add more sugar to solidify it, or more soy sauce to liquify it to get the mixture to the right consistency.
- Add the vegetable oil to a large, heavy skillet and heat to medium-high heat. Once the oil is hot, add the pork chops, and cook for 3 minutes per side.
- After the initial 6 minutes of cooking, lower the heat to medium, and brush the glaze generously over the top of the pork chop and flip over so the glazed side is on the bottom. Brush the top and cook for 2 minutes. Flip and cook until the pork chops reach 140ºF internal temperature.
- Let the pork chops rest for 5 minutes before slicing and serving.
- Enjoy over rice with diced green onion and toasted sesame seeds for garnish.