Pork Chops with Yuzu-Miso Marinade

Name: Pork Chops with Yuzu-Miso Marinade
Prep time: 720 min
Total time: 735 min
Yield: 4 Servings
Ingredients: u00bc cup red miso; 1 tablespoon sake; 1 tablespoon mirin (a popular Japanese condiment); 2 teaspoon red or green yuzu kosho (a paste made from chili peppers, yuzu peel, and salt); u00bc cup finely chopped scallions (white and green parts); 1 tablespoon plus 1 teaspoon sesame oil; 4 bone-in pork chops (about 1u00bd pounds)

By Leslie Blythe Asian, Japanese, Marinade, Pork Grilling, Marinating

July 10, 2016

These Pork Chops with Yuzu-Miso Marinade are perfect for the grill. The marinade is made with a combination of miso, sake, mirin, yuzu kosho, scallions, and sesame oil, which gives the pork chops a rich and complex flavor. The yuzu kosho adds a bit of heat and brightness, while the miso and sake give the pork chops a deep umami flavor. My guests went crazy for these.

Prep: 12 hrs
Cook: 15 mins
Yields: 4 Servings

Ingredients

¼ cup red miso

1 tablespoon sake

1 tablespoon mirin (a popular Japanese condiment)

2 teaspoon red or green yuzu kosho (a paste made from chili peppers, yuzu peel, and salt)

¼ cup finely chopped scallions (white and green parts)

1 tablespoon plus 1 teaspoon sesame oil

4 bone-in pork chops (about 1½ pounds)

Directions

1Let your chops marinate in the miso overnight. It takes time for pork to absorb the miso flavor, but it’s worth it! Those extra hours also give the active bacteria cultures in the miso even more time to tenderize the meat.

2Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade.

3Pour 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 four times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the fridge.

4Preheat your grill. Cook the pork chops for about a minute over the hottest coals (or if you’re cooking indoors, on the highest setting). Then move them to medium-hot coals (or set your grill to a slightly lower setting) and let them cook an additional three to five minutes.

5Flip the chops and repeat on the other side. When the pork is ready, it’ll be glossy and juicy on the outside. Test for doneness using the “The ‘Nick-and-Peek’ Method.” Pull the meat off the grill and cut a small incision into it. Check the color inside. Steaks, lamb, and ribs cooked medium-rare will look deep pink; cooked pork will be white and juicy, with no pink; chicken will be white, and the juices will run clear.

6Let the pork chops rest for about two minutes, and serve.

Recipe adapted from The Japanese Grill: From Classic Yakitori to Steak, Seafood and Vegetables, by Tadashi Ono and Harris Salat (Ten Speed)

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