I’m a pork dork. I could eat pork every day. Although, I often avoid the pork chop. I’m sorry to all mothers out there including mine (I LOVE YOU MOM) but does anyone else have childhood memories of super dry ass pork chops? This cut of meat is naturally tough so my theory is that people overcook it in fear of giving their family food poisoning. I pan fry mine 7 – 8 minutes per side and hope for the best. If you’re still paranoid, make a sauce to add moisture.
I’ve wanted to make miso sauce for a while, it just sounds delicious. It took me a while to make it because I had no idea what I was doing but after a few modifications it turned out great and was less salty than my first taste which made me cry a little bit – and I like everything salty.
- 2 TBSP Miso Paste (white)
- 1 TBSP Soy Sauce
- 1 Cup of Water
- 1 TBSP Brown Sugar
- 1 TSP Rice Vinegar
Sauté your favourite mushroom, I prefer crimini in butter with chopped garlic and shallots. Remove from pan. Pan fry pork chops 7 – 8 minutes per side and remove from pan. Add the above ingredients for the sauce and cook to preferred consistency adding flour or cornstarch to thicken. Add the mushrooms and pork chops in the pan and simmer for 10 minutes.
***NOTE this is super salty, think how salty miso soup is…….just a friendly warning.