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Pork Chop with Broiled Eggplant, Zucchini and Miso Butter Sauce


Pork Chops

Heat oven to 475F Season both sides before cooking. Add 1 T. oil to heavy steel pan. Sear both sides of the thick pork chop. Finish cooking in oven for 5 minutes or until the meat reaches your desired internal temperature.




1 T sake
1 T mirin
2 T white miso
2 tablespoons sugar
2 Japanese eggplants, cut in half lengthwise
1/2 teaspoon sesame oil
diced chives for garnish (or scallions)

Heat the mirin, and sake in a small bowl to a low boil till the alcohol is removed. Stir in the sugar to dissolve, then add the miso off the heat or on low heat. You can pass the ingredients through a sieve for a smoother texture.

Clean and cut the eggplants in half. Score the under side of the eggplant a few times. Brush lightly the cut side of the eggplant then put the eggplant in the broiler, skin side up for 2-3 minutes watching carefully that they do not burn. Flip the eggplants and broil the cut side another 2-3 minutes till almost cooked through.

Brush the miso sauce over the cooked eggplant and return to under the broiler till done.

Garnish with diced chives or scallions.

Miso Sauce:

1 T white miso paste
2 T butter
1 cup chicken stock
1 garlic clove finely diced
1/2 tsp finely diced ginger
1 tsp soy sauce
1 T olive oil
salt and pepper
diced chives for garnish

Add the diced ginger and garlic to the chicken stock and soy sauce and simmer till reduced by 1/2. Add the miso sauce off the heat and whisk till dissolved. Send the sauce through a sieve and set aside.

Added Garnish

You can sauté separately zucchini, garlic, and mushrooms to add to the above dish...


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