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Honey Miso Glazed Pork Chops

Reheating time: 10-15 minutes

What’s so important about keeping the bone attached to the pork chop? We use pork loin all the time, and most of the time, it’s boneless. Why did we suddenly decide to do a bone-in chop? Well, couple of reasons. First, you need a handle – how else are you going to be a viking, cave-person, medieval lord/lady?  Nothing gets your point across like a well waved, glazed chop.  Actually, our butcher had some amazing ABF pork come in this week, and they were more than happy to cut it into bone-in chops for us. That’s a huge part of it. And you can tell the difference. The bone-in chop is also all about moist deliciousness. The bone acts as a barrier around ⅓ of the pork chop, preventing the piece of meat from losing it’s natural juices and helps  it to cook evenly with the indirect heat radiated from the bone while cooking. Pop these on your grill, and you’re in for a treat.

Get in there!


For the pork chops:

As we may have mentioned, the grill is your best friend tonight. We’ve glazed up the pork chops so they’re ready to rock the grill. Just set them over medium low heat, and let them hang out for about 4 minutes, give them a flip, and 3 more minutes ought to do it. Slice, sauce and plate it up!

If you’re not grilling, not to fear. The same results can be achieved under the broiler. Arrange the pork chops on a sheet tray lined with aluminum foil, and broil for 3-4 minutes on each side, or heated through to your liking. Slice, sauce, and plate! Or, just microwave it. Not recommended!


For the potatoes:

Pop the sweet potatoes into an oven safe casserole dish. Bake at 400F for 5-10 minutes until hot. Or, heat them up in a small saucepot on the stove, stirring to prevent scorching!


For the braised cabbage:

This is our favorite summer side to date. Cabbage is having a moment, and we are so excited to braise it up for you. This is almost a condiment, like a cooked kraut- but it can be eaten hot as well. To reheat, warm it in a saucepot or in the microwave till it’s hot and steamy.


For the brussels:

Grilling tonight? Wrap these brussels in some tinfoil and pop them right on the grill over a low temp spot. They will get nice and smoky from all the grill goodness, and heat up in no time. Alternatively, broil them on a sheet tray lined with aluminum, or just pop them in the microwave!


That’s it! Enjoy 🙂


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