Whiskey Miso Pork Chop

Whiskey Miso Pork Chop requires roughly 30 minutes from start to finish. One serving contains 342 calories, 30g of protein, and 13g of fat. This recipe serves 4 and costs $2.98 per serving. 117 people found this recipe to be scrumptious and satisfying. A mixture of apple cider vinegar, brown sugar, whiskey, and a handful of other ingredients are all it takes to make this recipe so yummy. Plenty of people really liked this main course. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Steamy Kitchen. With a spoonacular score of 66%, this dish is pretty good. Try Gluten Free Miso Glazed Pork Chops with Miso Flavored Quinoa, Pork Chop Casserole, and Pork Chop Dinner for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/4 cup apple cider vinegar

1 tablespoon brown sugar

1 tablespoon cooking oil

1 tablespoon minced fresh parsley

1 tablespoon grainy mustard

1 1/2 tablespoons miso paste (or 3 tablespoons Miso & Easy)

4 pork chops, about 1-inch thick

1/2 cup whiskey

Equipment:

frying pan

Cooking instruction summary:

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. Top with parsley. Serve with the whiskey miso sauce from the pan.

 

Step by step:


1. In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard.

2. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.

3. 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.

4. Heat a large frying pan over medium-high heat. Swirl in the cooking oil.

5. 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.

6. Let rest for 3 minutes on counter.

7. Top with parsley.

8. Serve with the whiskey miso sauce from the pan.


Nutrition Information:

Quickview
342k Calories
29g Protein
13g Total Fat
5g Carbs
11% Health Score
Limit These
Calories
342k
17%

Fat
13g
21%

  Saturated Fat
3g
23%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
89mg
30%

Sodium
346mg
15%

Alcohol
10g
59%

Get Enough Of These
Protein
29g
60%

Selenium
46µg
66%

Vitamin B1
0.92mg
61%

Vitamin B3
10mg
54%

Vitamin B6
0.99mg
50%

Phosphorus
319mg
32%

Vitamin K
20µg
20%

Vitamin B2
0.27mg
16%

Potassium
539mg
15%

Zinc
2mg
15%

Vitamin B12
0.72µg
12%

Magnesium
41mg
10%

Vitamin B5
1mg
10%

Manganese
0.12mg
6%

Copper
0.11mg
6%

Iron
1mg
6%

Vitamin E
0.81mg
5%

Vitamin D
0.54µg
4%

Calcium
20mg
2%

Fiber
0.5g
2%

Vitamin A
97IU
2%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

No matter what color Fruit Loop you eat, they all taste the same.

Food Joke

A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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