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Whiskey Miso Pork Chops

Serves 4

25 min

Whiskey Miso Pork Chops

Recipe GLPRb9701bffa1c0b6

0.0(0)
Main Course
25 min
Servings: 4
Stovetop

Tender, juicy pork chops marinated in a savory-sweet whiskey and miso glaze, then seared and finished in the pan with the rich sauce. The umami depth of miso combined with whiskey's warmth creates a sophisticated yet approachable main course with Japanese-inspired flavors. Best served with the glossy pan sauce spooned over the top.

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Ingredients

½ cup Whiskey

¼ cup Apple cider vinegar

1½ tablespoons Miso paste

1 tablespoon Brown sugar

1 tablespoon Grainy mustard

4 Pork chops, about 1-inch thick

1 tablespoon Cooking oil

1 tablespoon Fresh parsley, minced

Directions

  1. In a large resealable plastic bag, combine the whiskey, apple cider vinegar, miso paste, brown sugar, and grainy mustard. Stir until the miso is dissolved and the ingredients are well blended. Place the pork chops into the bag, press out as much air as possible, and seal. Refrigerate for at least 15 minutes or up to overnight, turning the bag occasionally to ensure even coating.

  2. Remove the pork chops from the refrigerator. Carefully remove each pork chop from the marinade, allowing excess marinade to drip back into the bag. Reserve all remaining marinade in the bag.

  3. Heat a large skillet over medium-high heat and add the cooking oil. Once the oil is shimmering, carefully place the pork chops into the pan. Sear without moving for 2 minutes until the bottoms are golden brown.

  4. Flip the pork chops over. Pour the reserved marinade from the bag into the pan around the chops. Reduce the heat to medium-low, place a lid on the skillet, and cook for 5 minutes (or 3–4 minutes if your chops are thinner than 1 inch) until the internal temperature reaches 145°F at the thickest point.

  5. Transfer the cooked pork chops to a serving plate and let rest for 3 minutes. Spoon the whiskey-miso sauce from the pan over each chop, garnish with fresh minced parsley, and serve immediately.