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miso pork chop marinade

Japanese Miso Pork Chop Marinade

Delicious Japanese Miso Pork Chop Marinade recipe with step-by-step instructions.
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Prep Time 1 hour 35 minutes
Cook Time 3 hours 20 minutes
Total Time 4 hours 55 minutes
Servings: 2 servings
Calories: 825
Ingredients Method

Ingredients
  

For the pork and vegetables:
  • 2 thick bone-in pork chops
  • 5 fresh shiitake mushrooms (stems removed and caps halved)
  • 6 asparagus spears (tough ends trimmed)
  • 1/2 carrot (cut into batons)
  • 1/2 tbsp high-heat cooking oil
For the miso marinade:
  • 3 1/2 tbsp yellow miso paste
  • 2 1/2 tbsp sake
  • 1 tbsp light brown sugar
  • 1 1/2 tbsp grated apple
  • 1 tbsp water
  • 2 tsp toasted sesame oil
  • 1 1/2 tsp mirin
  • 1 tsp grated ginger root
  • 1 tsp minced garlic
  • 1/2 tsp soy sauce
  • 1/4 tsp ground black pepper
For the garnish:
  • 4 shredded perilla (shiso) leaves
  • 1/2 tsp fresh yuzu zest
  • 1/2 tsp shichimi togarashi (Japanese chili powder)

Method
 

  1. Pat the pork chops dry with paper towels, then use a fork to poke holes all over both sides—this helps the marinade penetrate deeper. Make shallow slits in the fat cap in a crosshatch pattern to help it render and allow better seasoning absorption. Pound the pork to an even 2 cm thickness using a meat mallet, which promotes even cooking and helps tenderize the meat. In a bowl, whisk together the yellow miso paste, sake, brown sugar, grated apple, water, toasted sesame oil, mirin, ginger, and garlic until smooth and well combined. I like to grate the apple on a microplane directly into the marinade—it dissolves beautifully and adds subtle sweetness that balances the umami of the miso.
  2. While the marinade rests, prepare the vegetables: halve the shiitake mushroom caps (discard stems), trim the tough ends from asparagus spears, and cut the carrot into thin batons. Place the prepared pork chops and vegetables into a resealable bag or shallow container, then pour the miso marinade over everything, ensuring the pork and vegetables are evenly coated. Seal the bag and refrigerate for at least 4 hours, though overnight will deepen the flavors even more.
  3. Preheat the oven to 120°C (248°F). Remove the pork and vegetables from the marinade, reserving any excess liquid, and arrange them on a parchment-lined baking tray. The low, slow heat ensures the pork stays incredibly tender and reaches the perfect medium doneness without drying out. Roast for 35 minutes, or until the pork's internal temperature reaches 63°C (145°F) when measured at the thickest part away from bone.
  4. Remove the tray from the oven and increase the oven temperature to 220°C (428°F). Heat the high-heat oil in a skillet over medium-high heat until shimmering. Sear the pork chops for 1 minute on each flat side to develop a golden crust, then sear the edges until they're nicely browned on all sides. I find this two-stage cooking approach—gentle roasting followed by aggressive searing—gives you the perfect tender interior with a flavorful caramelized exterior.
  5. Wrap the seared pork in foil and let it rest for 10 minutes—this allows the juices to redistribute, keeping the meat tender and juicy when you cut into it. Meanwhile, place the roasted vegetables on the tray and bake in the 220°C (428°F) oven for 8–10 minutes until they develop color and crisp slightly at the edges.
  6. Unwrap the rested pork chops and transfer them to a serving plate with the roasted vegetables arranged alongside. Sprinkle the shredded perilla leaves, yuzu zest, and shichimi togarashi over the pork and vegetables just before serving for a burst of fresh, spicy, and aromatic flavors.