Miso Butter Grilled Pork Chops

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree adds creaminess while reducing sodium.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is a gluten-free alternative.

mirin

🥗Healthier: rice wine vinegar

💰Cheaper: sugar + water

Rice wine vinegar mimics sweetness with lower calories.

Chop the white part of the green onions finely and set aside the darker green parts in a separate bowl.

Mince 3-4 cloves of garlic and add to a mixing bowl.

Add 1/4 teaspoon of ginger to the bowl.

Add 4 tablespoons of miso to the bowl.

Add 1 tablespoon of soy sauce and 2 tablespoons of mirin to the bowl.

Add a pinch of sugar and a pinch of Hondashi (or chicken powder) to the bowl.

Add black pepper to taste and mix everything together.

Melt clarified butter (or regular melted butter) and add it to the marinade mixture.

Add 3 pieces of bone-in pork loin chops (about 1 inch thick) to the marinade, ensuring they are well coated.

Cover the pork chops with plastic wrap and refrigerate to marinate for at least 2 hours or overnight.

Preheat the grill and grill the pork chops until they reach an internal temperature of 145 degrees Fahrenheit, ensuring a nice char on both sides.

Let the pork chops rest for about 3 minutes after grilling.

Make miso butter by mixing 4 tablespoons of room temperature unsalted butter, 1 tablespoon of miso, a pinch of salt, and the saved darker green parts of the green onions in a bowl.

Roll the miso butter mixture in plastic wrap to form a log and refrigerate until ready to use.

Slice the pork chops, removing the bone if desired, and top with a small amount of the miso butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens