Fun fact of the day: encrusting anything in miso makes it taste 100 times better. There's no question that adding it to a pork chop would make it that much more delicious. Not to mention the fact that it makes a perfect centerpiece for a dinner dish. Served amongst baked eggplant and asparagus with apple ginger chutney it makes any dinner the best dinner of your life.
Baked Eggplant and Asparagus
- 1 Eggplant chopped
- 1/2 pound Asparagus julienned
- 1 tablespoon Olive Oil
- 1 tablespoon Sesame Seeds
- 2 teaspoons Garlic Salt
- Preheat your oven to 375°
- In a large mixing bowl toss the Eggplant, Asparagus, Olive Oil, Sesame Seeds and Garlic Salt together.
- Fill a small casserole pan with the vegetables and bake for 15 minutes. Stir halfway through baking.
Apple Ginger Chutney
- 1 Fuji Apple diced
- 1 tablespoon Ginger freshly grated
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Balsamic Vinegar
- 1 Yellow Onion diced
- 1 tablespoon Brown Sugar
- Heat the Apple Cider Vinegar, Balsamic, Onion and Apple over high. Boil out most of the moisture.
- Add the Ginger and Brown Sugar. Stir and cover. Heat over medium-low heat for 10 more minutes, stirring occasionally.
- Blend if a smoother chutney is desired.
Miso Crusted Pork Chops
- 3 Pork Chops
- 2 packs of Yellow Miso Soup Mix
- Olive Oil
- Heat just enough Olive Oil in a skillet to cover the pan over medium heat.
- Pour the packets of Miso Soup into a shallow dish. Place the Pork Chops in the dish, cover both sides of each chop with the miso. Message the mix into the meat.
- Place each pork chop in the skillet. Evenly cook on both sides. Don't worry the miso will turn out a little black. Place the skillet in the oven to finish cooking if needed.
- Serve with Apple Ginger Chutney, and Baked Eggplant and Asparagus.
Photos by the great and talented Katy Weaver