Recipe: Grilled Miso Pork Chop by Jimoto

Recipe: Grilled Miso Pork Chop by Jimoto

1m prep | 10m cook

Last updated

Succulent pork chops marinated in miso and Jimoto's aromatic Shiso Teriyaki Sauce, grilled until sticky and caramelised, then served alongside a refreshing cabbage salad. Perfect for a quick weeknight dinner or a simple but impressive meal.

The chops can marinade up to 24 hours in advance for those who meal prep. No grill? Use a cast iron pan on the stovetop over medium-high heat. Use bone-in chops to make sure the meat stays juicy.

This recipe is an edited version of Jimoto's original recipe. Photography credits to Buffet Digital. 

Ingredients (Serves 2)

  • 2 bone-in pork chops
  • 2 cups cabbage, shredded
  • 2 tbsp Jimoto Roasted Sesame Dressing
  • 1 tbsp sesame seeds
  • Seaweed lettuce flakes, for garnish

FOR THE MARINADE:

  • 1/2 cup Jimoto Shiso Teriyaki Sauce
  • 2 tsp miso
  • 2 tsp black pepper

Marinate the Pork Chops:
In a bowl, combine the Shiso Teriyaki sauce, miso and black pepper. Mix well. Place the pork chops in a zip-lock bag or shallow dish and pour the marinade over them, ensuring the chops are evenly coated. Marinate in the refrigerator for at least 1 hour, preferably overnight.

Grill the Pork Chops:
Preheat your grill to medium-high heat. Remove the pork chops from the marinade and let any excess drip off. Grill the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 63°C. Remove from the grill and let rest for a few minutes.

Dress the shredded cabbage with the sesame dressing, and plate up alongside the pork chop. Sprinkle over the seaweed lettuce flakes and sesame seeds and serve immediately.

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