Grilled Miso Pork Chops (Nobu-Inspired)
Bone-in pork chops in a Nobu-inspired white miso, sake, mirin and sugar marinade, grilled on the Ninja Sizzle. Optional chamber-sealer marinating method.
Servings: 4
Equipment
Ingredients
- 4 bone-in pork chops about 3/4 inch thick
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup white miso paste
- 3 tablespoons white sugar
- algae oil for grill plate
Instructions
- Simmer sake and mirin for 1 minute over medium-high heat. Remove from heat. Stir in sugar and whisk in miso until smooth. Cool completely.
- Coat both sides of the pork chops with the cooled marinade. Cover and marinate in the refrigerator for up to 48 hours. Alternatively, use a chamber sealer’s marinating function according to your model’s instructions, then refrigerate for up to 8 hours after chamber sealing. Longer marinating develops more flavor.
- Fit the Ninja Sizzle grill plate and preheat to 400°F. Spray the grill plate lightly with algae oil.
- Lift chops from the marinade and remove excess, leaving a thin coating. Discard used marinade. Grill ¾-inch-thick chops in a single layer for roughly 2–3 minutes per side, turning with tongs. Continue cooking as needed until the center reaches 145°F. Reduce heat if the coating darkens too quickly.
- Cook each chop to at least 145°F in its thickest part, away from the bone, before removing from heat. Rest at least 3 minutes before serving.
Notes
Full marinade coats up to 4 bone-in pork chops about ¾ inch thick. For 2 chops, use 2 tablespoons each sake, mirin and white miso, plus 1½ tablespoons sugar.
Marinate in the refrigerator for up to 48 hours, or refrigerate for up to 8 hours after chamber sealing. Longer marinating develops more flavor.
Grill time is approximate: use an instant-read thermometer in the thickest part, away from the bone. Reach at least 145°F before removing from the grill, then rest for at least 3 minutes.