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Miso Pork Chop


Miso Pork Chop

I do not eat meat all that often any more but, when I do, it very often seems to be pork. Readers of my now defunct blog "On The Menu", may recognize this recipe. It is a keeper, and certainly one that I turn to when craving meat.


I have attached the inspiration recipe below but am quite happy with my version and the tweaks that I made. Make sure that the miso caramelizes so that the chops are flavorful and tender inside but slightly charred on the outside.


The pan juices are to die for, so make sure that you have excellent bread for sopping them up, or that you make mashed potatoes.



1 center-cut pork loin chop (1 1/2 - 2 inches thick)

2 tablespoons red miso

3/4 teaspoon honey

1/2 teaspoon yellow mustard seeds

2 teaspoons olive oil (divided)

1/2 teaspoon butter


In a small bowl, whisk together the miso, 1 teaspoon of olive oil, and honey until well combined.


Place the pork chop in a shallow dish and coat all sides with the miso mixture. For best results, marinate overnight in the fridge (at least 8 hours), or up to 36 hours for more tender and flavorful meat.


Remove the pork chop from the fridge 30 minutes before cooking.


Set your oven to 400°F.


Heat a small oven-safe skillet over low heat. Add the remaining teaspoon of the olive oil, the butter, and the mustard seeds. Melt the butter, and allow the mustard seeds to start popping in the hot oil.


Remove the pork chop from the marinade, leaving some of the mixture on the chop to ensure caramelization. Add the pork chop to the skillet and sear for 2 minutes on each side.


Once seared, transfer the skillet to the preheated oven and cook for 8 minutes.


Remove the skillet from the oven and tent the pork chop with foil. Let it rest for 5 minutes before eating.


Whisk up the pan juices and drizzle over the pork chop before serving.



Inspiration recipe, here.


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