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.