Spicy orange miso pork chops
I have to admit I have been a big slacker in the kitchen department the last week. Work was actually requiring me to work and the weather in Indiana finally decided to break so last week has been spent outdoors doing fun stuff like prepping the garden, mowing, raking leaves (yeah I know that is a fall project but I am lazy), and other fun outdoor summer projects (anyone want to come paint my house?).
A month ago I made a trip to the Asian market and grabbed a couple varieties of miso paste (has anyone actually looked into how to make miso because normally I will make anything at least once but I don’t have the patience for years of work). So hopefully someone out there in the food blogging world has some great tips of how to incorporate it into more dishes or even a good traditional miso soup recipe.
For this recipe you will need:
- 4 pork chops
- 1 shallot medium dice
- 2 cloves of garlic sliced
- 1 cup of orange juice
- 3 TB of miso paste (I am using a red miso)
- 2 TB of rice wine vinegar
- 1 TB of sriracha (if you don’t like it as spicy add less or omit this ingredient)
- Pinch of cumin
- Pinch of kosher salt and pepper
Whisk all the ingredients except for the pork chops. Taste it and adjust the seasoning to match you.
Add in the pork chops, cover, and let it sit in the fridge for 8-24 hours.
About 1 hour before you are ready to start take the pork chops out of the fridge and let them sit on the countertop so they can come up to room temperature. Preheat your oven to 400 degrees or even better fire up your grill to medium-high. I fired up the grill and cooked the pork chops for 4 minutes a side and the pork chops I used were 1 inch thick. If you are using the oven cook them for 20-30 minutes.
Ooooh that looks good. I have some miso in the fridge from making a miso paste cod and I didn’t know what to do with the rest. I never thought about it with pork.
pork chops marinated and cooked in oj (and lots of brown sugar) is one of my favorite meals. sadly, i’m pretty unfamiliar with asian flavors, but when i see the word “spicy,” i’m immediately interested. i’ll now be on the lookout for sriracha and miso paste. thanks for introducing us.
noble: how did you do the miso cod? The cod in the grocery store always looks so good and always on the lookout for new cool things to try.
grace: Thanks! Yeah I am really new to asian flavors also. I don’t want all those great flavors to keep getting pushed back into the fridge hidden behind everything else.
This looks great! No tips for you on making miso though. I’ve not cooked with it yet!
The miso and sriracha combo sounds tasty!
That looks delicious. I love working with miso. Ive seen people make sauces incorporating miso with things like peanut butter and dulce de leche which really gives the creaminess of those ingredients some punch.
Looks excellent! I don’t think I’ve ever cooked with miso before–I’ll have to keep an eye out for it. After reading up on it, it definitely sounds like a great thing to have and like it would go great with orange and pork.
Nice grill marks on the chop!