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.
- 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.