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Grilled Miso Pork Chop with Pistachio Crust

Ingredients

  • 2 large Bone-in pork chops I used shoulder chops, but any good thick cut would work well.
  • 2 Tbsp. White miso paste Be generous and the amount of miso will depend on the size of your chop.
  • 1 tsp. Salt, to coat both chops, both sides
  • 1 tsp. Garlic granules to coat both chops, both sides
  • 1 tsp. Onion powder to coat both chops, both sides
  • 4 Tbsp. Tamari or other soy sauce
  • 4 Tbsp. Pistachio nuts, chopped

Instructions

  • If you choose to try the baking soda bath, see instructions above.
  • Salt both sides of pork chop gently with salt. Both the miso and the tamari are salty so err on the side of moderate, but meat needs a lot of salt to get the full extent of flavor. The biggest mistake home-chefs (like me!) make is not using enough salt.
  • Cover each chop with a generous amount of soy sauce. Flip them back and forth so salt and soy blend.
  • Add onion powder and garlic granules and do the same.
  • Drop the miso on top of each chop and spread evenly.
  • Add the pistachios to one side of the chop and press gently so they adhere into the chop.
  • Cover and let the chops marinate for 2 to 8 hours in the refrigerator.
  • Bring to room temperature before cooking.
  • Spray grill with cooking oil. Heat grill to high and cook chops for 6 minutes on un-nutted side, turning to get cross-hatch pattern. So, 3 minutes--turn--and 3 minutes turn again t get that cross hatch pattern
  • Flip the chops onto a sheet of oiled foil and cook another 8-10 minutes or until chops register 140 degrees on a food thermometer. The cook-time depends greatly on the size and thickness of your chop. That is why I like the food thermometer.