Sunday, December 1, 2013

Whiskey Miso Pork Chop

After a crazy week of binge eating, it's lean protein and veggies for dinner for a while. Picked up some beautiful pork loin chops today (you could use chicken instead) and found everything for the marinade right in our pantry. This is definitely one of the tastier marinades I've thrown together and it cooks down into such a delicious sauce. Steam some veggies on the side and you've got yourself a ridiculously good dinner!

Whiskey Miso Pork Chop
Recipe and picture from

1/2 cup whiskey
1/4 cup apple cider vinegar
1 1/2 tablespoons miso paste (I used white miso, so I used 2-3 tablespoons)
1 tablespoon brown sugar
1 tablespoon grainy mustard
4 pork chops, about 1-inch thick
1 tablespoon cooking oil


1. In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.
2. When ready to cook, remove the pork chops from the bag. Wipe off marinade from pork chop, reserving as much of the marinade as possible in the bag.
3. Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1" please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.
4. Serve with the whiskey miso sauce from the pan.