Chef Gerry Hadden’s Miso Pork Chop

Paired with 2017 Croix Estate Pinot Noir, South Block 6 Platt Vineyard, Russian River Valley

  • 2 miso pork chops see recipe below
  • 1/4 cup yuzu daikon radish see recipe below
  • carrot vinaigrette see recipe below
  • 2 bok choy, separate the leaves from the core
  • 1 cup thinly shaved carrots
  • 1/2 cup Thai basil, leaves only
  • 1 tbsp olive oil
  1. Remove the pork chops from the marinade. Using paper towels pat dry the pork chops.
  2. Add the canola oil into a large cast iron skillet. Heat the oil on medium-high heat.
  3. Place the pork chops into the skilled. Sear the pork chops well on each side (about 5 minutes per side, 135˚F internal temperature).
  4. Remove the pork from the cast iron and set aside to rest. Using a clean towel wipe out the cast iron, add the olive oil, and place the cast iron back on high heat.
  5. When the oil reaches smoking point add the bok choy. Cook the bok choy until lightly wilted.
  6. Place greens into a medium mixing bowl.
  7. Add the shaved carrot, yuzu radish, Thai basil, and 2 teaspoons carrot vinaigrette. Toss together.
  8. Place the bok choy salad in the middle of your plate.
  9. Place the pork chop on top of the bok choy.
  10. Lightly spoon the carrot vinaigrette over the pork chop and around the plate.

Yuzu Daikon Radish

  • 1/2 cup daikon radish, shaved thin
  • 1/4 cup yuzu
  • 2 tsp granulated sugar
  1. Mix all ingredients together. Let sit for at least 20 minutes.
  2. Strain liquid before use.

Miso Pork Chop

  • 2 3/4-inch-thick pork rib chops
  • 2 garlic cloves, smashed
  • 1/2 cup white miso (fermented soybean paste)
  • 1 tbsp dry sherry
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  1. Place pork in large shallow dish.
  2. In a small mixing bowl, mix remaining ingredients well.
  3. Spread miso generously over each side of the pork chops.
  4. Marinate over night.

Carrot Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup rice vinegar
  • 2 each (about 2/3 cup) large carrots, peeled and roughly chopped
  • 2 tbsp fresh ginger, peeled and roughly
  • 2 tbsp lime juice
  • 1 tbsp plus 1 tsp honey
  • 1 ½ tsp toasted sesame oil
  • 1/2 tsp Kosher salt
  1. In a blender, combine all of the salad dressing ingredients as listed. Blend until completely smooth.