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
- Remove the pork chops from the marinade. Using paper towels pat dry the pork chops.
- Add the canola oil into a large cast iron skillet. Heat the oil on medium-high heat.
- Place the pork chops into the skilled. Sear the pork chops well on each side (about 5 minutes per side, 135˚F internal temperature).
- 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.
- When the oil reaches smoking point add the bok choy. Cook the bok choy until lightly wilted.
- Place greens into a medium mixing bowl.
- Add the shaved carrot, yuzu radish, Thai basil, and 2 teaspoons carrot vinaigrette. Toss together.
- Place the bok choy salad in the middle of your plate.
- Place the pork chop on top of the bok choy.
- 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
- Mix all ingredients together. Let sit for at least 20 minutes.
- 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
- Place pork in large shallow dish.
- In a small mixing bowl, mix remaining ingredients well.
- Spread miso generously over each side of the pork chops.
- Marinate over night.
- 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
- In a blender, combine all of the salad dressing ingredients as listed. Blend until completely smooth.