Pork Chops With Miso-Red Wine Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Please try me for this Summer's Unrated Asian Recipe Event ending August 30, 2009. From Mark Bittman's Quick and Easy Recipes from the New York Times. Ingredients:
4 (6 ounce) pork chops (bone-in preferred, each about one-inch thick and 6 oz) |
salt, to taste |
freshly cracked black pepper, to taste |
1 cup sturdy red wine (like zinfandel or cabernet sauvignon) |
2 tablespoons red miso |
1/4 cup roughly chopped fresh shiso (or basil or parsley) |
Directions:
1. Heat a heavy skillet over medium-high heat for 2-3 minutes, then add the chops. Sprinkle them with a little bit of salt and a lot of pepper, then brown them on one side for 4-5 minutes. Turn and brown the other side until firm and nearly cooked through, another 3-4 minutes. Transfer to a warm plate and turn the heat to medium.
2. Add the wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn the heat to low and add the miso; stir briskly to make a smooth mixture (a wire whisk will help here).
3. Taste the sauce and add more salt (unlikely) and pepper if necessary. Spoon it over the pork, garnish if you like, and serve.
|
|