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Grilled Kurobuta Pork Chops with Miso Sauce

Name: Grilled Kurobuta Pork Chops with Miso Sauce
Total time: 2 h 10 min
Yield: 4
Ingredients: 4 pieces pork chops bone-in, 3/4 inch thick, 5 oz each; 1 tablespoon kosher salt or sea salt; 2 tablespoons miso; 2 tablespoons mirin; 2 tablespoons sake; 2 tablespoons soy sauce; 1 tablespoon sesame oil roasted; 2 teaspoons Yuzu kosho or less to taste

PORK

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Description

This recipe is courtesy of Just one Cookbook. Juicy, moist, and perfectly grilled, these Kurobuta Pork Chops with Miso Sauce are out of this world. The miso sauce is lightly infused with a secret ingredient for a spicy, citrusy kick. When served with steamed rice, you'd get the most flavorful pork chops for dinner.

Ingredients

US|METRIC

4 SERVINGS

4 pieces pork chops (bone-in, 3/4 inch thick, 5 oz each)

1 tablespoon kosher salt (or sea salt)

2 tablespoons miso

2 tablespoons mirin

2 tablespoons sake

2 tablespoons soy sauce

1 tablespoon sesame oil (roasted)

2 teaspoons Yuzu kosho (or less to taste)

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Directions

One to two days before serving, evenly sprinkle salt on both sides of the pork chop. Cover with cling wrap and let rest for 24 hours in the refrigerator.
Six hours before serving, combine miso, sake, mirin, soy sauce, and sesame oil. Add yuzu kosho and whisk together.
Pour the sauce over the pork chops, cover with cling wrap and store in the refrigerator for 2 hours.

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