We’re back from a little family getaway to the Bahamas with our best friends, Shawn and Wendy. As a travel-bug and a bargain hunter, I felt it was my duty to allow the kids to ditch school in order to take advantage of an unbelievable Bahamas deal with daily access to Atlantis water park, without the Atlantis moneybags pricetag.
Our hotel was right next door, 5 minute walking distance to Atlantis (if you are curious, here’s where we found the deal – no affiliation or anything with them, but I see that the deal we bought is now over) and our room included access to the water park for free. FREE! Which meant we’re now pros at the art of going down steep waterslides without getting a painful wedgie. Each of us now sport a nice, bronzy tan, too.
Speaking of nice, bronzy tan, check out these pork chops (nice transition back to food, eh?). The chops are marinated in a whiskey-miso sauce overnight (or even just 15 minutes if you’re in a hurry).
This is a recipe that I’ve created for client, Miso & Easy – here’s the entire collection of miso recipes. You can either use their easy-to-use miso or any regular miso paste that you find at the store.
Both the miso and the apple cider vinegar in the marinade tenderizes the pork chop. The salt/sugar in the miso acts like a brine; And the apple cider vinegar helps break down the toughness. The same marinade is cooked with the pork chop and makes a lovely sauce as well.
The ingredients are simple:
And the results are amazing:
Whiskey Miso Pork Chop Recipe
- 1/2 cup whiskey
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
- 1 tablespoon brown sugar
- 1 tablespoon grainy mustard
- 4 pork chops, about 1-inch thick
- 1 tablespoon cooking oil
- 1 tablespoon minced fresh parsley
- In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.
- 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. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1" please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.
- Top with parsley. Serve with the whiskey miso sauce from the pan.
This had so much vinegar taste and smell, I could hardly tolerate it. My husband hated it and I wasn’t a fan because of that. I think I’d knock down the amount of vinegar if I tried this again. I didn’t taste the miso paste much, but I love that flavor. I also added a bit of corn starch to the sauce to thicken it a bit. I’ll try it again, because I feel like it had potential.
Love your recipes – your steamed spare ribs with black bean is practically a staple in my house! 🙂
I was wondering what else I could use if I didn’t have any whiskey? Is sake or shaoxing wine ok to use?
Hi Vanessa! I would use bourbon, tequila, a good white wine, or sake. The Shaoxing wine – not sure I like that flavor with this recipe 🙂
I made the Whiskey Miso Pork Chops last night. Overall, I think it turned out okay, but was a bit on the dry side and too much alcohol. Your recipe called for 1/2 cup of whiskey for four pork chops. Since I had 13 pork chops, I tripled the amount. Just curious, did you brine your pork chops beforehand so that it doesn’t come out dry?
I plan to try this recipe again and add less alcohol next time. =)
What kind of whiskey did you use? I was wondering if I can use Jameson?
Yes, that’s perfect!
Tried these pork chops last night…. Excellent! My husband loved them. Could not find Miso Easy product, but found Miso paste at an Asian market in my neighorhood. Now I have to find more recipes using Miso to use it up 🙂
Great recipe! Also where are your utensils from? love those and need to get them for a gift for a friend!
Thanks for posting this one … and thanks for sharing the info on the Bahamas adventure.
Miso is the best thing on earth… I tried this at home and it was delicious… Actually my fiance ate all of it, I barely tried it…
I love miso on food! It creates such a wonderful flavor. And your photos are making me very hungry.
These look and sound excellent, but how did you get the grill marks in a flying pan? Did you start them on a grill or grill pan?
I have a cast iron grill pan with grooves!
That pork chop looks so juicy… could just sink my teeth into it. 🙂
Fantastic looking chops, Jaden. They still haven’t made it to Knoxville yet but I can’t wait to try these Miso and Easy products one day.
Jaden, just printed the recipe. This is one I will have to try.
Also wanted to let you know, that your print option shows two pictures of the dish. The right one looks funny, maybe there is a bug? Just wanted to let you know.
That’s so nice of you letting the kids to have fun during school. I love your recipe, especially when it involves whiskey. ;D
You’ve been in the Bahamas? I’m so jealous! 🙂
I love this pork chop recipe, Jaden! Do you think this would be equally delicious with chicken? That’s what I have in my fridge. Thanks, and welcome home!
What a great mom you must be. Skipping school for a trip to the Bahamas is perfectly ok! Loved the segue to those beautiful chops. Nice recipe.
Must go to Bahamas soon! Can you believe that we’ve never tried miso, ever?!? Yikes!