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