Pork Chops in Miso Mushroom Sauce

Ingredients:

• 4 pork chops (bone-in is best!)

• 8 oz baby bella mushrooms

• ¼ yellow onion

• 3 tbsp white miso paste

• 1 tbsp butter

• 1 cup heavy cream

• 1 tsp ground ginger

• 1 tbsp canola oil

• Salt

• Cilantro

Instructions:

1. Pat the pork chops dry with a paper towel and set aside.

2. Thinly slice the onion and mushrooms.

3. In a saucepan over medium heat, melt the butter. Add the onion and mushrooms and cook slowly until soft, deeply browned, and fragrant. This is where the flavor builds, the slower the better.

4. Stir in the miso paste and ginger. Let it cook for a minute or two until the miso paste begins to darken slightly.

5. Slowly whisk in the cream, stirring constantly so the sauce stays smooth and doesn’t break.

6. Taste and season with salt if needed.

7. Lower the heat and let the sauce gently simmer for 20-30 minutes, until reduced and noticeably thicker.

8. While the sauce finishes, heat a cast iron over medium-high heat.

9. Season the pork chops generously with salt on both sides.

10. Add canola oil to the hot pan and sear the pork chops for 3-4 minutes per side. Try to touch them as little as possible so a good crust can form :)

11. Transfer the pork chops directly into the sauce and let them finish cooking gently for 3-5 minutes.

12. Serve with steamed rice and green beans, spooning plenty of sauce over everything. Top with torn cilantro.

*Recipe adapted from The Modern Proper.