Miso Marinated Pork Chops

Take 2 bone-in pork chops and pat the surface dry with kitchen paper. Use a fork to pierce the meat all over (both sides), then use a sharp knife to make incisions on the fat.

Lay the pork chops flat on a cutting board and cover them with plastic wrap, then pound until 2 cm (¾ inch) thick and place them in a sealable freezer bag.

Break the woody stems off of 4 spears asparagus then cut them in half (or thirds). Remove the stems of 4 fresh shiitake mushrooms and cut ½ carrot into batons a similar thickness to the asparagus. Place all of the vegetables in the bag together with the pork.

In a small bowl, mix 3 tbsp yellow miso paste (awase), 2 tbsp sake, 1 tbsp light brown sugar, 1 tbsp grated apple, 1 tbsp water, 2 tsp toasted sesame oil, 1 tsp mirin, 1 tsp grated ginger root, and 1 tsp grated garlic together until combined.

Pour the marinade into the bag and massage until the pork and vegetables are evenly covered. Seal and marinate in the refrigerator for 4 hours.

Preheat your oven to 120 °C (248 °F). While you wait, line a baking sheet with baking paper and arrange the pork and vegetables in a single layer without overlapping.

Roast at the low temperature for about 35 minutes or until the pork reaches an internal temperature of 63 °C (145 °F).

Take the tray out of the oven and increase the oven temperature to 220 °C (428 °F). Preheat a frying pan over medium heat with ½ tbsp cooking oil. Once the pan is fully preheated, sear the pork for 1 minute on each side.

Hold each pork chop on its side to sear the fat on the edges, turning until browned all the way around.

Wrap each pork chop with foil and rest for 10 minutes on a warm plate.

While the pork is resting, return the baking tray with the vegetables to the preheated oven and bake at 220 °C (428 °F) for 8-10 minutes.

Plate up and garnish with shredded perilla leaves (shiso), yuzu zest and a sprinkle of Japanese chili powder (shichimi togarashi). Enjoy!