Orange Miso Pork Chops
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
Miso is delicious. It adds depth to almost any dish – in fact, I recommend substituting miso paste for soy sauce in some dishes to really enhance the flavor. Tonight I’m making miso pork with an orange, saucy glaze that, while sweet, has a mellow umami essence that can’t be beat.
The marinade pairs well with most meats – in fact I’ve used it on chicken and steak in the past with great success. For this particular recipe, I used some boneless pork ribs. Just whisk together the marinade ingredients and line a shallow pan with orange slices and onions.
Place the ribs into the pan and pour on the marinade. I let mine rest for about an hour prior to cooking, but for more flavor, let the meat marinate overnight.
Place any remaining orange slices and onion onto the top of the pork, then sprinkle with half of the crushed cashews. Pop the pan into the over and bake for 20-30 minutes, or until the pork has reached an internal temperature of 160°F.
Let the pork rest for a few minutes prior to serving – the pork will continue to cook for several minutes after being removed from the oven, so take care not to overcook!
I served my pork ribs with a nice big bowl of mushroom & miso soup (recipe coming soon!) and garnished with fresh orange and the rest of the cashews.
Orange Miso Pork Chops
Ingredients
- 16 oz boneless pork ribs
- 1 cup miso
- 2 oranges one juiced, one cut into slices and rinds removed
- 1 onion sliced
- 3 tablespoons brown sugar
- 3 tablespoons ginger minced
- 3 tablespoons garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon cayenne pepper
- 5 tablespoons cashews crushed for topping
- 1 tablespoon fresh parsley for topping
- salt & pepper to taste
Instructions
- In a small bowl, whisk together the miso, orange juice, brown sugar, ginger, garlic, cayenne pepper, soy sauce, and red wine vinegar. In a baking dish, arrange the half of the orange slices and onion slices.
- Pat the pork dry, season with salt and pepper, then place on top of the oranges and onions. Pour the marinade over the top. Let marinade at least one hour or overnight.
- Preheat the oven to 425°F. Place the remaining orange slices and onion slices on top of the pork. Sprinkle on half of the crushed cashews. Bake for 20-30 minutes or until the internal temperature of the pork has reached 145°F to 160°F. Remove from the oven – the pork will continue to cook for up to five minutes.
- Plate the pork and spoon the marinade over the top of the pork. Serve alongside a big bowl of mushroom miso soup. Enjoy!
