Community recipe
Miso-Glazed Pork Chops with Sesame Cucumber Salad
Juicy skillet-seared pork chops are brushed with a glossy miso-maple ginger glaze and paired with steamed rice and a cool, crisp sesame cucumber salad. A Japanese-inspired weeknight dinner that feels special but is ready in about 45 minutes.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 1 tbsp neutral oil
- 0.5 tsp black pepper, freshly ground
- 0.75 tsp kosher salt
- 4 boneless pork chops, about 1 inch thick
- 1 tbsp sesame seed, toasted
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 3 green onions, thinly sliced
- 1 english cucumber, thinly sliced
- 2 garlics, minced
- 2 tsp ginger, finely grated
- 2 tbsp rice vinegars
- 1.33 tbsp soy sauces
- 2 tbsp maple syrups
- 3 tbsp white miso pastes
- 3.13 cup waters
- 1.5 cup jasmine rice
Make it
Instructions
- 01
Cook the rice
Rinse the rice in a fine sieve until the water runs mostly clear. Combine it with the water in a medium saucepan, bring to a boil, then cover and reduce to low. Cook until the water is absorbed. Remove from the heat and keep covered to steam before fluffing with a fork.
- 02
Mix the miso glaze
Whisk the white miso, maple syrup, soy sauce, rice vinegar, grated ginger, minced garlic, and water in a small bowl until smooth. Set the glaze aside.
- 03
Toss the cucumber salad
In a medium bowl, toss the cucumber, green onion, rice vinegar, sesame oil, soy sauce, sugar, and sesame seeds. Let the salad stand while the pork cooks, tossing once before serving.
- 04
Sear and glaze the pork
Pat the pork chops dry and season both sides with the salt and black pepper. Heat the neutral oil in a large skillet over medium-high heat. Sear the chops until deeply browned on the first side, then turn and cook on the second side. Lower the heat to medium-low, brush the miso glaze over the chops, and turn them once or twice until the glaze is shiny and the thickest part of each chop reaches 145°F. Transfer to a clean plate and rest before serving.
- 05
Finish and serve
Fluff the rice. Serve the pork chops with the rice and cucumber salad, spooning any glaze from the clean resting plate over the pork.
