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Pork Cutlet with Miso-Red Wine Sauce
Sep 13th, 2004

Here's another quick dinner for the meat eaters among us. The recipe comes from one of Mark Bittman's 'The Minimalist Cooks...' series, so you know there won't be a lot of fussy steps. It took me a while to try this because I didn't have any miso about, but I picked some up at the supermarket near my work that has a pretty good selection of alternative ingredients. It seems like it will keep well in the fridge, which is good because I don't know how I'll use it up. There might be some miso soup in our future...

I didn't get home from doing the grocery shopping for the week until 6:00 pm yesterday, and I wanted to make meatloaf for later in the week, so I needed a quick dinner that I could get on the table while assembling the meatloaf at the same time. This fit the bill, the most time consuming part was the rice, and you can get that down to 20 minutes if you use white rice.

Pork with Miso-Red Wine Sauce
Brown Rice
Green Beans tossed with sesame oil and soy
Green Salad with olive oil, sesame oil, rice vinegar, and soy dressing

I really liked this pan sauce a lot. Sometimes pan reduction sauces can just taste 'too much' to me, if that makes sense. They're too intense, too rich, too something. Maybe I reduce them too much, I don't know. Anyway, this one has an intense flavor without being cloying after several bites. I used a crappy Shiraz that we didn't want to finish and it turned out fine, so I think it might be even better if you used a good wine!


Pork Cutlet with Miso-Red Wine Sauce

Four 1-inch thick bone-in pork chops, each about 6 ounces
Salt and freshly cracked black pepper
1 cup sturdy red wine, like Zinfandel or Cabernet Sauvignon
2 tblsp red miso
cup roughly chopped shiso, basil, or parsley (optional)


Heat a heavy skillet over medium-high heat for 2 or 3 minutes, then add the chops. Sprinkle them with a little bit of salt and a lot of pepper, then brown them on one side for 4 to 5 minutes. Turn and brown the other side until firm and nearly cooked through, another 3 or 4 minutes. Transfer to a warm plate and turn the heat to medium.

Add the wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn the heat to low and add the miso, stir briskly to make a smooth mixture ( a wire whisk will help here).

Taste the sauce and add more salt (unlikely) and pepper, if necessary. Spoon it over the pork, garnish and serve.

*Prefer bone-in chop from the rib end of the loin. May use boneless pork steaks from the loin or tenderloin or beef rib-eye, strip, or skirt steaks are all fine. Reduce the cooking time slightly. [KC- I used boneless loin chops, works fine but I wouldn't reduce the cooking time - I think he must like his pork raw].

-Mark Bittman, The Minimalist Cooks Dinner
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© 2006, Kimberly Cooperrider | kymmco@excite.com