Get perfectly tender miso yogurt marinated pork with minimal prep. A flavorful, umami-packed Japanese recipe ideal for quick oven-baked dinners.
If you have miso sitting in your fridge, it’s time for this miso yogurt marinated pork to shine. Even if you don’t, it’s worth buying miso just for this dish!
Mix everything in a bag, let the pork soak up the yogurt miso marinade, and bake. Then you’ll have juicy, tender pork chops packed with umami. The bone-in cut even makes them look fancy!
Pair it with non-miso sides like Japanese potato salad for a full meal.
If you’re looking for more ways to use miso, try other favorites like apple miso cookies, Japanese miso vinaigrette salad, and Japanese miso stir-fry with pork and eggplants.
Watch How to Make Miso Yogurt Marinated Pork
Why You'll Love This Recipe
- Minimal ingredients, maximum flavor: Just a few simple ingredients and easy steps, but the results are deeply satisfying. You’ll be surprised how effortless it is!
- Mildly salty and slightly sweet: Miso adds umami and gentle saltiness, while maple syrup gives a touch of sweetness that balances it perfectly.
- Tender, juicy pork: The combination of yogurt and miso helps soften the meat, leaving your pork tender and flavorful.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Pork: Bone-in pork chops work best, but boneless is fine too. I used about 1-inch thick cuts, so adjust the baking time depending on your pork thickness.
- Miso: Any type works! White miso is sweeter, while red miso is saltier, so choose and adjust based on your taste.
- Yogurt: Use plain yogurt. I tested with non-fat Greek yogurt, but regular yogurt works perfectly too.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Miso Yogurt Marinated Pork
Step 1: Mix the marinade.
Step 2: Marinade the pork.
Step 3: Place the pork on a baking sheet.
Step 4: Spread the remaining marinade on the pork.
Step 5: Bake in the oven at 450°F for 10–15 minutes, broil briefly at the end to char the top.
Step 6: Done!
Kurumi's Tips
- Adjust the baking time: Cooking time depends on the thickness of your pork chops and your oven. As a general guideline, bone-in pork chops need about 8–10 minutes per ½ inch of thickness in a preheated 400°F oven. To be safe, I recommend checking with an instant-read thermometer to make sure they’re perfectly cooked.
What to Serve with Miso Yogurt Marinated Pork
Because the pork has a bold, savory flavor, it pairs best with something light and refreshing. Think a simple mixed green salad, sunomono, or a Japanese tomato-cucumber salad. A non-miso soup works great on the side, and last but not least… don’t forget the fresh rice!
Storage & Reheating Instructions
- In the fridge:
- Cooked pork chops can be stored in an airtight container for 3–4 days. Microwave until warm before serving.
- Uncooked, marinated pork can be stored in the fridge for up to 2 days.
- In the freezer: Place the uncooked, marinated pork in a sealed bag and freeze for up to a month. Thaw in the fridge overnight before cooking.
FAQs
I don’t recommend it, since it’s been in contact with raw meat.
Absolutely! This miso yogurt marinade works great with chicken, fish, tofu, or other proteins.
More Recipes with Miso
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Easy Miso Yogurt Marinated Pork
Ingredients
Method
- Prep the marinade: In a large plastic bag or bowl, mix the yogurt, miso, and maple syrup until smooth.¼ cup plain yogurt, 3 tablespoons miso, 1 tablespoon pure maple syrup
- Marinate the pork: Add the pork to the marinade and knead gently over the bag or directly in the bowl to coat. Seal the bag or cover the bowl with plastic wrap. Marinate for at least 3 hours, up to 2 days.4 bone-in pork chops
- Prep the oven: Preheat to 450°F (230°C) and line a baking sheet with parchment paper.
- Bake: Place the pork on the prepared sheet and spread any leftover marinade on top. Bake for 10–15 minutes, or until the internal temperature reaches 145°F (63°C).
- Char the top: Switch the oven to broil and char the pork for 3–5 minutes until golden.
- Rest and serve: Remove from the oven and let the pork rest for 3–5 minutes before serving.
Notes
- Tips: As a general rule of thumb, bake about 8–10 minutes per ½ inch at 400°F (check with an instant-read thermometer).
- Serving suggestions: Serve with something light and refreshing, like a green salad, sunomono, or a tomato-cucumber salad. A non-miso soup works well, and don’t forget the fresh rice!
- Storage:
- Fridge: Cooked 3–4 days, marinated uncooked up to 2 days.
- Freezer: Marinated uncooked up to 1 month; thaw in fridge overnight before cooking.
- Other miso recipes to try: apple miso cookies, Japanese miso stir-fry with pork and eggplants, Japanese miso vinaigrette salad, miso soup, miso yaki onigiri (gilled rice ball)
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Kurumi says
This recipe is such a lifesaver when you don’t have the time or energy to cook but still want something filling and a little fancy! My husband and I ate it multiple times last few weeks and still aren’t tired of it because it’s just that good. I hope you enjoy it too 🙂