Korean•gourmet

Miso Butter Grilled Pork Chops

Seonkyoung Longest recipe - Korean

Ingredients

Quantities are shown as originally provided.

4 green onions, chopped, divided white and dark green part and use only white part
3 cloves garlic
1 oz ginger root
4 tbsp miso (white, yellow or red)
1 tbsp soy sauce
1 tbsp mirin
pinch of hondashi, Japanese seasoning or chicken powder
2 tsp sugar
1/4 tsp black pepper
3 tbsp unsalted melted ghee (clarified butter) or regular butter
1 1/2 lb bone-in pork chops
4 tbsp unsalted butter, room temperature
1 tbsp miso
remaining dark green part of green onions
pinch of salt

1
To make miso butter combine all ingredients for the miso butter in a small mixing bowl and mix well. Place a piece of plastic wrap on a working surface. Place the miso butter mixture on top of the plastic wrap. Cover the miso butter mixture completely with the plastic wrap and roll it as a sushi roll. Twist the both end to close it tightly and keep it in the refrigerator until ready to use.
2
Heat a grill over medium heat (You can just cook it on a stove top or indoor grill too, follow the same directions). Place the marinated pork on the grill. Cook the pork until 145 degrees inside and nicely chard outside, about 10 to 12 minutes each side. I highly recommend to use meat thermometer.
3
When it’s done cooking on the grill, remove from the heat and let it rest for 3 minutes. You can place the miso butter we made early now on top of the pork while it’s resting so the butter will melt with the rest of the heat of the pork.
4
Serve the pork chops with the miso butter and your choice of side dishes. I recommend warm cooked jasmine rice, cucumber salad or kimchi! Enjoy!