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)
