With these pork chops, you marinate the meat in miso overnight for two reasons: First, it takes time for the pork to absorb the miso flavor. Second, it gives the active bacteria cultures in miso time to tenderize the meat. The result is tender, lip-smacking chops with a pleasing touch of heat from the yuzu kosho.
- Yield: 4 Servings
- ¼ cup red miso
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 teaspoons red yuzu kosho
- ¼ cup finely chopped scallions (white and green parts)
- 1 tablespoon plus 1 teaspoon sesame oil
- 4 bone-in pork chops (about 1½ pounds)
- Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.
- Preheat a grill to a two-zone fire (medium and hot; see Grilling Temperature Chart). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it’ll be glossy and juicy on the outside. Test for doneness using “The ‘Nick-and-Peek’ Method.” Let the pork chops rest for about 2 minutes and serve.