Break out the cast-iron skillet and sear succulent pork chops, then drizzle with a delicious miso butter sauce. Garnish with sauteed broccoli and apples and serve up a restaurant quality meal that’ll have your dinner guests asking for the recipe..
2 Chairman’s Reserve® Pork loin center-cut chops bone-in (about 1″ thick)
2 tablespoons white miso paste
6 tablespoons unsalted butter, at room temperature
3 tablespoons vegetable oil, divided
1 head broccoli, cut into florets
1 medium shallot, thinly sliced
1 medium Honeycrisp apple, cut
Kosher salt, as needed
Freshly ground black pepper, to taste
- In a small bowl, stir the miso paste and butter until combined. Set aside. Heat a large cast-iron skillet over medium heat, add 2 tablespoons of oil and heat through. Add broccoli and sauté, occasionally stirring, until tender and bright green, about 4 to 5 minutes.
- Add the shallots and apples and continue to sauté until shallots are tender and no longer opaque and the apples are slightly soft, about an additional 4 minutes. Remove to a bowl, then cover and set aside.
- Season the pork chops with salt and pepper. Return the pan to heat, add the remaining oil, and cook until the pork is browned and cooked through, about 3 to 5 minutes on each side.
- Top with the miso butter, allowing it to melt. Return the broccoli and apple mixture to the pan, tossing to combine. Serve immediately.
Recipe courtesy of Cooking With Cocktail Rings