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Miso-Crusted Pork Loin Chops
Miso-Crusted Pork Loin Chops

Before you jump to Miso-Crusted Pork Loin Chops recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Eat Will Effect Your Health.

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While most of you have been told time and time again that vegetables are good for you, and there is a pretty good reason why. Potassium is among the things that you will discover in various vegetables, and of course they also contain many various vitamins and minerals you will also need. You will find that one of the veggies we are referring to is broccoli, which is full of potassium. Spinach is also something that you might want to start eating more of as it contains a lot more vitamins and minerals when compared with other vegetables.

By simply following some of the suggestions above you will see that you’ll be living a healthier life. Also if you eliminate all the unhealthy food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to miso-crusted pork loin chops recipe. You can have miso-crusted pork loin chops using 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Miso-Crusted Pork Loin Chops:
  1. Get 4 center cut pork loin chops (1 1/2 -2' thick)
  2. Provide 1/2 cup red miso
  3. Get 1 Tbsp honey
  4. Take 2 tsps yellow mustard seed
  5. Prepare 2 Tbsps + 2 tsps olive oil
  6. Take 2 tsps butter
Steps to make Miso-Crusted Pork Loin Chops:
  1. Whisk the miso, 2 tablespoons of the oil and the honey together to combine. Place the pork chops in a shallow dish and slather on all sides with the miso mixture. I recommend marinating this overnight because the miso tenderizes the meat. The first time I made this, I marinated the pork for 8 hours and it was very good. The second time I marinated the pork for 36 hours and the chops were amazing. Place in the fridge until 30 minutes before needed.
  2. Preheat the oven to 400.
  3. Add the butter, the remaining oil and mustard seeds to an oven-safe skillet and heat over low heat until the butter is melted, the oil is very hot and the mustard seeds are starting to pop.
  4. Remove the chops from the marinade and roughly remove the excess; you want some marinade left on the chops to create the caramelization that will make the difference between a good chop and a very good chop. Add the chops to the pan - do not crowd them so use as big a pan as you can or 2 pans if you have to - and sear the chops for 2 minutes on each side. Make sure that the heat is on low or you will have a smoky kitchen with which to contend.
  5. Once the chops have been seared on the outside, place the pan in the oven and cook for 8 minutes. Remove from the oven, tent with foil and let rest about 5 minutes before serving. Make sure you whisk up and drizzle some of the pan juices over the top of each chop.

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