Tuesday, March 8, 2011

Miso Pork Chops

Well, we have been busy over here in this chef house!  Casey has been working soooo much and that means I am home with the kids alone...a lot!  I knew when I married a chef that this would be the reality sometimes, but it doesn't make it easy!!  I have been tired and my cooking creativity has been lacking lately (that is why there hasn't been a post in a while :) 
Last week we had our first locally grown, organic food basket delivery.  I have been loving the fresh and delicious produce that was delivered.  Tonight I had some red chard that I needed to use and decided to do an Asian theme for dinner.  I had some pork chops in the freezer so I pulled those out and threw together a yummy miso marinade and made something really yummy!  I served the pork chops with steamed rice and a veggie stir fry which had shallots, garlic, broccoli, cauliflower and red chard!  This dinner was really easy to make and bursting with flavor!  I hope your family enjoys it as much as mine did!!

Miso Pork Chops
4 thick sliced pork chops (I buy mine from COSTCO)
2 tablespoons red miso paste (found in the specialty refrigerated section at grocery store or at local Asian market)
1/4 cup rice vinegar
1 tablespoon soy sauce
1 lime, use zest and juice
2 garlic cloves, chopped up super fine
1 teaspoon finely grated ginger
1 teaspoon sugar
2 tablespoons finely chopped cilantro
fresh ground black pepper
Super easy...are you ready!?!  In a bowl add all ingredients (except the pork) and whisk together to make a marinade/sauce.  Put pork chops in a Ziploc bag and pour in half the mixture.  Seal and put pork in the fridge for 30 minutes to let the meat soak up the flavors.  Cook pork on a hot grill and brush pork with remaining sauce each time you turn the meat.  You want the meat to reach 155 degrees, I recommend pulling it off the heat at 150 degrees and allowing the meat to rest for about 5 minutes before cutting.  It will finish cooking and still be plenty tender and juicy!  Enjoy!!

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