This miso-ginger spread packs in sweet and savory complexity on tender, grilled pork chops.
Being from the midwest, a dry, chewy pork chop is just not an option. I can remember instances growing up where family members have compared over-cooking meat to sacrilege. If there are two things Midwesterners can’t tolerate, it’s dry meat and being impolite.
My Coonamessett meat CSA included some tender and enormous pork chops. To keep my meat juicy without burning the miso marinade, I sear each side briefly, then move it to the top grill rack for about 3 minutes on each side. After they’re up to 145F, I let the meat rest with a tin foil cover. This allows the meat to suck back in its juices.
Spicing up some light greens, like sautéed swiss chard pairs nicely with the pork, but the real treat is grilling the stalks. Every part of the buffalo, right? I can’t get over how sweetened the stalks get as the miso-ginger spread carmelizes on them.
- 2 large pork chops
- 1/4 cup white miso paste
- 4 garlic cloves, minced
- 2 + 1 tbsp sesame oil
- 1 1/2 tbsp fresh ginger, grated
- 8oz + swiss chard
- 1/2 teaspoon mustard powder
Mix the miso, garlic, 2 tbsp oil, and ginger together in a small bowl. Smear all but about 2 tbsp of this onto both sides of the pork chops and let them sit out at room temperature for at least a half hour. Remove the chard leaves from the stalks and smear 1tbsp of the remaining spread onto each of the stalks. Turn on the grill on high heat. Sear the pork chops for about 2 minutes on each side directly over the heat. Then retire them to the top rack on the grill to finish cooking (about 3 minutes on each side, depending on how thick your meat is). While the meat is on the top rack, place the stalks on the main grill space, rotating a couple times. When the meat is 145F in the center, remove everything. Take the stalks off earlier if they start to burn at the tips more than 1 inch. Let the meat sit with a foil cover for about 4-5 minutes. While this is happening, you can heat up the remaining sesame oil in a pan and add the mustard and chard leaves. Toss until wilted and serve with the stalks, pork chops, and glob of remaining spread.