Grilled Kurobuta Pork Chops with Miso Sauce
Juicy, moist, and perfectly grilled, these Kurobuta Pork Chops with Miso Sauce are out of this world. Yuzu kosho is the secret ingredient that gives the sauce a citrusy, spicy kick. Select Japanese kurobuta pork for a taste of luxury in this simple weeknight recipe.
Servings: 4
Calories: 82kcal
Ingredients
- 4 pieces bone-in pork loin chops (¾ inch thick) (2 cm thick; 5 oz, 143 g each; I used Japanese kurobuta pork)
- 1 Tbsp Diamond Crystal kosher salt
For the Yuzu Kosho Miso Sauce
- 2 Tbsp miso
- 2 Tbsp mirin
- 2 Tbsp sake
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 2 tsp yuzu kosho (Japanese citrus chili paste) (adjust the amount to taste)
Instructions
To Salt the Pork (1–2 Days Before Serving)
- Gather all the ingredients.
- Evenly sprinkle half of the 1 Tbsp Diamond Crystal kosher salt on one side of the 4 pieces bone-in pork loin chops (¾ inch, 2 cm thick).
- Flip over the pork chops and evenly sprinkle the other side with the remaining half of the salt. Cover with cling wrap and let rest for at least 24 hours in the refrigerator.
To Marinate with the Miso Sauce (6 Hours Before Serving)
- Gather all the ingredients.
- In a measuring cup, combine 2 Tbsp miso,2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 Tbsp toasted sesame oil.
- Add 2 tsp yuzu kosho (Japanese citrus chili paste) and whisk all together.
- Pour the miso sauce over the pork chops and flip them to coat the other side of the meat.
- Cover with cling wrap and store in the refrigerator for 2 hours.
- Flip the pork chops to coat the other side with the sauce. Cover again and put in the refrigerator for another 2 hours.
To Bake
- Preheat the oven to 200ºF (93ºC). Transfer the pork chops to a baking sheet lined with aluminum foil. My probe is on the left side, so I put the thickest pork chop on the left. Reserve the marinade.
- Insert the probe in the center of the thickest pork chop. Keep inserting until it‘s positioned near the bone.
- Attach the probe to the oven and bake at 200ºF (93ºC) for roughly 50–60 minutes. Set the probe temperature to 145ºF (63ºC).
- Meanwhile, let's cook the sauce. Transfer the remaining marinade to a small pot and bring it to boil on medium heat. Once boiling, reduce the heat and simmer until thickened a bit. Transfer to a small bowl.
- When the internal temperature of the pork chop reaches 145ºF (63ºC), they‘re done cooking.
To Sear on the Grill
- Take out the pork chops to the outdoor grill (alternately, you can use a cast iron pan to sear). Preheat the grill to 400ºF (200ºC).
- Sear the meat for 1 minute on each side, until they are nicely browned. Remove from the grill and rest for 3 minutes.
To Serve
- Serve immediately along with the reduced sauce. Here on the plate, I serve the pork chops with steamed rice, cherry tomatoes, and Green Bean Gomaae.
To Store
- Put the pork chops in an airtight container/bag and store them in the freezer for up to a month. To reheat, put the frozen pork chops in the preheated oven at 350ºF (150ºC).
Nutrition
Calories: 82 kcal · Carbohydrates: 4 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 1 g · Cholesterol: 1 mg · Sodium: 1667 mg · Potassium: 43 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 7 IU · Calcium: 17 mg · Iron: 1 mg