Recipe Fridays: Miso Pork Chops

Hi guys!  I’ll be back tomorrow (Saturday) but still have some posts scheduled for Monday in case I don’t recover in time.  Hopefully you haven’t missed me too much.  Hopefully you understand that despite being swamped at work and wanting nothing more when I got home than to just curl into a fetal position and sleep peacefully, last week, before I left on vacation, I busted my butt to set up these scheduled posts.  Hopefully 🙂

In any case, I’ve hesitated to post this recipe because, well, let’s face it.  I don’t have any good pictures of the dish.  But it tasted good, and lots of postive comments were made when I mentioned these in my bento (I actually made these specifically for bento).  So I figure you guys want the recipe.

Right?

Well, too bad.  There is no recipe.  HAHA… I’m so mean, aren’t I?  And you can’t get me!  I’m in Napa Valley right now, sipping some wine, nibbling something yummy, maybe up in a hot air balloon.  Nyah!!!

Fine, fine.  Basically the same as the miso chicken I made, except with pork.  Some miso, some honey, some mirin, into a gallon sized sandwich bag, squish it around to thin it down, then plopped the pork in and left that overnight, flipping it a couple times.  Screaming hot pan, lowered the flame and finish it off.  Since I made this for bento, I actually just cooked the outside and left much of the inside rarer than I would had I planned on eating it right away.  This way, when I microwaved an individual pork chop in the morning, it would finish cooking the inside but wouldn’t become overcooked and dried out. 

Happy eating!!!