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Whiskey Miso Pork Chops

Serves 4

30 min

Whiskey Miso Pork Chops

Recipe GLPR10eb41833c7e4d

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

Tender, juicy pork chops marinated in a sophisticated blend of whiskey, miso paste, apple cider vinegar, and grainy mustard, then pan-seared and finished with a rich reduction sauce. The umami-forward miso combines beautifully with the warmth of whiskey and tang of vinegar for a restaurant-quality main dish that comes together in under 30 minutes.

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Ingredients

1/2 cup whiskey

1/4 cup apple cider vinegar

1 1/2 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 resealable plastic bag, whisk together the whiskey, apple cider vinegar, miso paste, brown sugar, and grainy mustard until the miso is dissolved and the mixture is smooth.

  2. Place the pork chops into the bag with the marinade. Seal the bag tightly, pressing out as much air as possible. Refrigerate for at least 15 minutes, or up to overnight for deeper flavor.

  3. When ready to cook, remove the pork chops from the marinade. Gently wipe away excess marinade from the surface of each chop, and carefully pour the remaining liquid back into the bag to reserve as sauce.

  4. Heat a large skillet over medium-high heat. Add the cooking oil and allow it to shimmer for about 30 seconds.

  5. Carefully place the pork chops in the hot skillet without moving them. Sear for 2 minutes until a golden crust forms on the bottom.

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

  7. Transfer the pork chops to a plate and let them rest, uncovered, for 3 minutes.

  8. Sprinkle the minced fresh parsley over the pork chops. Spoon the warm whiskey miso pan sauce from the skillet over the top and serve immediately.