Miso Glazed Pork Chop With Spring Vegetables
June 04, 2020

Miso Glazed Pork Chop With Spring Vegetables

Recipe by Chef Denise Paul Shavandy
Serves 4


  • 4 Each Pork Chops 6-10 oz each (preferably about ¾” thick- or you can adjust cooking times)
  • 4 Tbsp neutral oil
  • ¾ Lbs baby new potatoes
  • ½ Lbs sugar snap peas
  • 6 Oz rainbow or mixed cherry tomatoes
  • 1 Tbsp chopped shallot
  • 2 Tbsp grated fresh ginger
  • 2 Tsp toasted sesame oil
  • Salt to taste
  • 4 Tbsp sake
  • 1 Tbsp soy sauce
  • 2 Tbsp red miso
  • 2 Tbsp granulated sugar


  • Marinate pork chops: Combine 1 TBSP grated fresh ginger, 2 TBSP sake, 1 TBSP soy sauce and place in a small baking dish. Add pork chops and turn to coat completely in marinade. Refrigerate and marinate turning occasionally 1-4 hours.

  • Prepare glaze: Combine 2 TBSP red miso, 2 TBSP sake, and 2 TBSP granulated sugar. Whisk together and set aside.

  • To cook: For the vegetables, heat a large skillet over medium/low heat. Add 2 TBSP neutral oil and sliced potatoes. Cover and cook about 5 minutes or until potatoes are almost cooked through. Add prepared sugar snap peas, shallots, and ginger and stir. Cover and continue cooking for about 2 minutes or until snaps turn bright green. Add cherry tomatoes, stir and cook just enough to warm though the tomatoes. Season with salt to taste.

  • Meanwhile, heat a heavy bottom skillet on medium high heat (cast iron preferred). Add 2 TBSP neutral oil. Brush off any chunks of ginger from pork chops and place in pan. Cook 3-5 minutes per side, depending on thickness. Internal temp should be about 135-140 degrees before adding glaze. Once internal temp is reached, add glaze to pan and baste pork chop with the glaze. If glaze cooks too quickly and reduces you can add a little water. Continue cooking pork chops in glaze, turning over occasionally till internal temp is 145 degrees.

  • To finish: Serve pork chops over vegetables and pour any extra glaze over pork chops and enjoy with Prince Vineyard Chenin Blanc!

  • Bon Appetit!

Chef Denise Paul Shavandy

Chef Denise Paul Shavandy

Chef Denise Paul Shavandy is currently the Executive Chef at Café Modern in the Modern Art Museum of Fort Worth. Her menus change seasonally with a focus on local products from artisan cheese to meat and produce. She enjoys incorporating flavors from across the globe like Moroccan influenced spice blends, Indian style curries, and vibrant flavors from across Asia. She has owned three restaurants, served as executive chef and recipe development for a large grocery chain, spent time as college culinary instructor, and taught classes for home cooks. Chef Denise is a member of Les Dames d’Escoffier, and is a Food Network Chopped winner! She loves wearing wacky socks, has a black belt in tae kwon do, and spends her free time riding her motorcycle and practicing yoga.
“I love incorporating vibrant flavors from across the globe.”

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