So it’s my good staple mid week dinner ingredient, the pork chop. Miso is my new ingredient I have been testing out recently and it worked really well in this sauce. It is salty and sweet with depth of flavour added by the whiskey. As you know if you follow my blog Paulie and I love a sauce!
Ingredients (serves 2)
- 100ml whiskey
- 1 tbsp apple cider vinegar
- 2 tbsp miso paste
- 1 tbsp brown sugar
- 1 tablespoon grainy mustard
- 200ml chicken or pork stock
- 4 pork chops, about 1-inch thick
- 1 tablespoon olive oil
- knob of butter
- In a sealable bag, combine the whiskey, apple cider, miso, brown sugar, mustard and stock. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.
- Pre heat oven to 180 degrees fan. 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.
- Heat a large frying pan over medium-high heat. Pour in the olive oil. Add in the pork chops and cook for 2 minutes on each side. Place in oven for 8 minutes or until cooked through.
- Once cooked place the chops on a warm plate and cover with foil so they can rest for 5 minutes while you finish the sauce.
- Deglaze the pork pan with the marinade and bring to the boil scraping up any meat residue. Cook for a couple of minutes then reduce heat to a simmer, add in the butter and whisk so the sauce is nice and glossy. Serve the chops on warm plates add your chosen side and pour over the sauce. Enjoy.