I intended to make a pork loin roast but the center cut chops available were so thick and beautiful that I veered off-course and chose them instead. I have attached the inspiration recipe below but am quite happy with my version and the tweaks that I made. The miso caramelized nicely, the chops were flavorful and the pan juices were to die for. I served these chops with grilled onions and apple slices that I had tossed in butter and mustard seeds but, quite frankly, these chops really stand out and don't need any additional frills. The pan juices are so delicious that mashed potatoes to sop them all up sounds like a really good option for next time I make them though.
4 center cut pork loin chops ( 1 1/2 -2' thick)
1/2 cup red miso
1 Tbsp honey
2 tsps yellow mustard seed
2 Tbsps + 2 tsps olive oil
2 tsps butter
Whisk the miso, 2 tablespoons of the oil and the honey together to combine. Place the pork chops in a shallow dish and slather on all sides with the miso mixture. I recommend marinating this overnight because the miso tenderizes the meat. The first time I made this, I marinated the pork for 8 hours and it was very good. The second time I marinated the pork for 36 hours and the chops were amazing. Place in the fridge until 30 minutes before needed.
Preheat the oven to 400.
Add the butter, the remaining oil and mustard seeds to an oven-safe skillet and heat over low heat until the butter is melted, the oil is very hot and the mustard seeds are starting to pop.
Remove the chops from the marinade and roughly remove the excess; you want some marinade left on the chops to create the caramelisation that will make the difference between a good chop and a very good chop. Add the chops to the pan - do not crowd them so use as big a pan as you can or 2 pans if you have to - and sear the chops for 2 minutes on each side. Make sure that the heat is on low or you will have a smoky kitchen with which to contend.
Once the chops have been seared on the outside, place the pan in the oven and cook for 8 minutes. Remove from the oven, tent with foil and let rest about 5 minutes before serving. Make sure you whisk up and drizzle some of the pan juices over the top of each chop.
Inspiration recipe, here.
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