Pork Cutlet with Miso-Red Wine Sauce
- Four 1-inch-thick bone-in pork chops, each about 6 ounces
- Salt and freshly cracked black pepper
- 1 cup sturdy red wine, like Zinfandel or Cabernet Sauvignon
- 2 tablespoons red miso
- ¼ cup roughly chopped shiso, basil, or parsley, optional
Instructions:
In addition to its intense flavor, which is sweeter, saltier, and more complex than that of soy sauce, miso is a superb thickener, adding a rich, creamy consistency when whisked into a small amount of liquid.
- Heat a heavy skillet over medium-high heat for 2 or 3 minutes, then add the chops. Sprinkle them with a little bit of salt and a lot of pepper, then brown them on one side for 4 to 5 minutes. Turn and brown the other side until firm and nearly cooked through, another 3 or 4 minutes. Transfer to a warm plate and turn the heat to medium.
- Add the wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn the heat to low and add the miso; stir briskly to make a smooth mixture (a wire whisk will help here).
- Taste the sauce and add more salt (unlikely) and pepper, if necessary. Spoon it over the pork, garnish with shiso if you like, and serve.