These grilled miso pork chops bring the sweet, savory flavor of a Nobu-inspired miso marinade to an easy-to-love cut of pork. Bone-in chops are coated in white miso, sake, mirin and sugar, then grilled on the Ninja Sizzle for a caramelized finish. It’s a different direction for pork chop night, with just four marinade ingredients.

The full batch of marinade coats up to four bone-in pork chops, each about ¾ inch thick. You can marinate them in a covered container in the refrigerator or use a chamber sealer’s marinating function as a faster option.

Sliced grilled miso pork chop over rice with scallions

What Makes These Pork Chops Nobu-Inspired?

The starting point is the sweet miso flavor associated with Nobu’s miso-marinated black cod. Here, that combination of white miso, sake, mirin and sugar becomes a marinade for pork chops. This is my adaptation of the flavor profile, rather than an official Nobu pork chop recipe.

White miso brings savory depth, while the mirin and sugar balance it with sweetness. On the grill, a thin coating of marinade browns into a flavorful exterior. You don’t need a long list of aromatics or a separate finishing sauce to give the pork plenty of character.

Ingredients for Grilled Miso Pork Chops

Bone-in pork chops: Use up to four chops about ¾ inch thick. Choose chops of similar thickness so they cook at a similar rate.
White miso paste: This is the savory base of the marinade. Stick with white miso for this version.
Sake: Simmer it with the mirin before adding the miso and sugar.
Mirin: Adds sweetness and complements the miso.
White sugar: Balances the salty miso and helps the surface caramelize.
Algae oil: Spray the grill plate lightly before adding the chops.

The recipe card below has the measurements. This marinade doesn’t include soy sauce or additional salt; taste the finished pork before deciding whether it needs anything more.

How to Make the White Miso Marinade

Combine ¼ cup sake and ¼ cup mirin in a small saucepan. Bring to a simmer over medium-high heat and simmer for one minute. Remove from the heat, stir in three tablespoons of white sugar, then whisk in ¼ cup white miso paste until smooth.

Cool the marinade completely before adding it to the pork. Coat both sides of each chop, cover and marinate in the refrigerator for up to 48 hours. Longer marinating develops more flavor. Use a container or pouch that keeps the marinade in contact with the meat, turning the chops as needed for an even coating.

Can You Use a Chamber Sealer to Marinate Pork Chops?

A chamber sealer with a marinating function is an optional way to speed up this step. I use my Avid Armor chamber vacuum sealer when I want a faster marinating option. The machine applies and releases vacuum in a controlled cycle; use the marinating program and container or pouch recommended for your model. It makes the process convenient, but the exact results depend on the food, marinade and settings.

Start with cold pork and completely cooled marinade. After chamber sealing, refrigerate for up to 8 hours; longer marinating develops more flavor. No chamber sealer? A covered container in the refrigerator works, too.

How to Grill Miso Pork Chops on the Ninja Sizzle

Fit the Ninja Sizzle with its grill plate and preheat to 400°F. Spray the cooking surface with algae oil. Lift the pork from the marinade and gently scrape away the excess, leaving a thin coating. A thick layer of sweet miso can scorch before the center of the chop is cooked.

Arrange the chops in a single layer without crowding. Work in batches if needed rather than squeezing all four onto the plate. For ¾-inch-thick chops, grill for roughly 2–3 minutes per side. Turn with tongs, watch the browning and adjust the heat if the coating darkens too quickly. Continue cooking if needed to reach the safe internal temperature.

Use an instant-read thermometer to check each chop in its thickest section, away from the bone. Cook to at least 145°F before removing from the grill, then rest for at least three minutes before serving. The thermometer matters more than grill marks or a fixed number of minutes. This follows USDA safe cooking temperature guidance.

What to Serve with Miso Pork Chops

Steamed rice and a green vegetable make a simple plate that lets the miso flavor stand out. Try green beans, broccoli or bok choy, then add sliced cucumber for something fresh alongside the warm pork. Sliced scallions or toasted sesame seeds are optional finishing touches.

For a mushroom side, my grilled miso maitake mushrooms are another way to bring savory flavor to the table. Keep the sides simply seasoned so they complement the sweet miso coating.

Frequently Asked Questions

Can I use boneless pork chops?

This recipe uses bone-in chops about ¾ inch thick. Boneless chops or a different thickness will change the cooking time. If you change the cut, use a thermometer and cook to 145°F with at least a three-minute rest.

Can I make a smaller batch?

Yes. For two comparable chops, halve the marinade: two tablespoons each of sake, mirin and white miso, plus 1½ tablespoons of sugar. The full marinade recipe is intended for up to four chops.

Can I use the leftover marinade as a sauce?

Discard the marinade that has been in contact with raw pork. If you want a separate sauce, reserve some clean marinade before adding the meat; don’t brush cooked chops with the raw-pork marinade.

Are these miso pork chops gluten-free?

That depends on the products you use. Check the labels on the miso, mirin and sake rather than assuming every brand is gluten-free.

Why is the miso coating getting dark so quickly?

The marinade contains sugar and mirin, so it can brown quickly. Remove excess marinade before grilling, watch the surface closely and reduce the heat if needed while continuing to cook the pork through.