Pork Chops with Yuzu-Miso Marinade

Name: Pork Chops with Yuzu-Miso Marinade
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT12H15M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1/4 cup red miso; 1 tablespoon sake; 1 tablespoon mirin; 2 teaspoons red yuzu kosho; 1/4 cup finely chopped scallions (white and green parts); 1 tablespoon plus 1 teaspoon sesame oil; 4 bone-in pork chops (about 1 1/2 pounds)

Recipe courtesy of The Japanese Grill

Watch how to make this recipe.

Pork Chops with Yuzu-Miso Marinade

1 Review

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

303

Total Fat

17

Saturated Fat

5

Carbohydrates

6

Dietary Fiber

1

Sugar

1

Protein

29

Cholesterol

88

Sodium

712

Total: 12 hr 15 min
Prep: 5 min
Inactive: 12 hr
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

303

Total Fat

17

Saturated Fat

5

Carbohydrates

6

Dietary Fiber

1

Sugar

1

Protein

29

Cholesterol

88

Sodium

712

Total: 12 hr 15 min
Prep: 5 min
Inactive: 12 hr
Cook: 10 min

Ingredients

1/4 cup red miso

1 tablespoon sake

1 tablespoon mirin

2 teaspoons red yuzu kosho

1/4 cup finely chopped scallions (white and green parts)

1 tablespoon plus 1 teaspoon sesame oil

4 bone-in pork chops (about 1 1/2 pounds)

Directions

Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.
Preheat a grill to a two-zone fire (medium and hot). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it'll be glossy and juicy on the outside. Test for doneness using "The 'Nick-and-Peek' Method". Let the pork chops rest for about 2 minutes and serve.

Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.