Pork Chops with Miso Sauce

Yield 4 servings
Time 20 minutes
Mark Bittman
Summary
A few notes: For the pork, I prefer a bone-in chop, from the rib en of the !oin if possib!e"
Bone!ess steaks from the !oin or tener!oin can be substitute, as can man# cuts of beef, !ike rib-
e#e, strip or skirt steaks" $ust remember to reuce the cooking time s!ight!#" A re wine with
some bo# works we!! here% it oesn&t have to be e'pensive, but it shou! be goo enough to
rink" Fina!!#, re miso, which is actua!!# brown, is best for this ish" It a!so as terrific co!or to
the sauce"
Ingredients
4 (-inch-thick bone-in pork chops, each about ) ounces
*a!t an fresh!# cracke b!ack pepper
( cup stur# re wine, !ike +otes u ,hone or cabernet sauvignon
2 tab!espoons re miso
(-4 cup rough!# choppe shiso, basi! or pars!e#, optiona!
Method
(" .eat a heav# ski!!et over meium-high heat 2 to / minutes, then a the chops"
*prink!e them with a !itt!e sa!t an a !ot of pepper" Brown them on one sie 4 to 0
minutes" 1urn an brown the other sie unti! chop is firm an near!# cooke through, / or
4 minutes" ,emove to a warm p!ate, an turn the heat to meium"
2" A wine an cook, stirring occasiona!!# with a wooen spoon to !oosen an# bits of
meat that have stuck to the pan, unti! the wine reuces b# about ha!f" 1urn heat to !ow,
an a miso% stir brisk!# unti! smooth 2a wire whisk wi!! he!p3"
/" 1aste the sauce, an if necessar#, a more pepper an sa!t" *poon sauce over the
chops, garnish with herbs if #ou !ike, an serve"