The Hawaiian-Style Barbecued Soy Pork Chops with Pineapple Miso Sauce offer a complex and delightful flavor profile that combines sweet, savory, and umami elements, characteristic of Hawaiian and Asian-inspired cuisine (Read More Here – Cooking With The Flavor Umami).
Cultural Fusion
Hawaiian cuisine is a melting pot of flavors, influenced by native Hawaiian traditions and the culinary practices of immigrants from Asia (particularly Japan), Europe, and the mainland United States. This dish exemplifies the fusion of these diverse influences.
Hawaiian cuisine is known for its use of tropical fruits like pineapple, like this Hawaiian Fried Rice, and the use of soy sauce and miso paste. This use highlights the influence of Japanese cuisine in Hawaiian food.
The Pineapple Miso Sauce is a key component of this dish. The sauce combines the tropical sweetness of pineapple with the deep, savory flavors of white miso.
Overall, this dish is likely to be a harmonious blend of flavors, offering a taste of the tropics with a satisfying combination of sweet, savory, and smoky elements that are both comforting and exotic.
Try This Basil Balsamic Vinaigrette Made With Fermented Chickpea Miso
Tips On Preparing The Boneless Pork Chops
Making a slit in the sides of the pork chops can serve several purposes, enhancing both the cooking process and the final dish.
Pork chops, especially those that are thicker, can sometimes curl up as they cook due to the fat shrinking faster than the meat.
Making a small slit in the fat or through the meat can help prevent this curling, allowing the chop to cook more evenly on the grill or in the pan.
When cooking on high heat, the meat can sometimes puff up. Making a small slit can help release steam and prevent the meat from puffing, ensuring a more consistent texture.
Overall, making a slit in pork chops is a simple technique that can improve the cooking process of boneless pork chops on the grill or in a skillet.
Hawaiian-Style Barbecued Soy Pork Chops With Pineapple Miso Sauce
For the Pork Chops
4 pork chops, boneless, about 1-inch thick * See Cook’s Notes
1/3 cup soy sauce
1/4 cup honey
2 tablespoons olive oil
1 tablespoon rice vinegar
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon black pepper
1/2 teaspoon red chili flakes
1 tablespoon sesame oil
For the Pineapple Miso Sauce
1 cup fresh pineapple chunks (or canned pineapple, drained)
1 tablespoon white miso paste
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon grated ginger
Chopped green onions and sesame seeds for garnishing
Marinate the Pork Chops
In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar.
Season the pork chops with salt and pepper, then place them in a resealable plastic bag or a shallow dish.
Pour the marinade over the pork chops, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally overnight for maximum flavor.
Make the Pineapple Miso Sauce
In a blender or food processor, combine the pineapple chunks, miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
Blend until smooth. If the sauce is too thick, add a bit of water or pineapple juice to reach your desired consistency.
Taste and adjust seasoning if necessary. Set aside.
Cook the Pork Chops
Preheat grill to medium-high heat, about 375 – 400 degrees.
Remove the pork chops from the marinade and let excess drip off.
Grill the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
Let the pork chops rest for a few minutes before serving.
Serve and Garnish
Serve pork chops with coconut rice to complement the flavors of the dish.
Plate the pork chops and generously drizzle the pineapple miso sauce over them.
Garnish with chopped green onions, sesame seeds (optional).
Try These Pork Dish Favorites
- Apricot Cardamom Pork Meatballs
- Pork Chops With Roasted Pepper Mojo
- Spicy Glass Noodles With Ground Pork
- Sweet Soy-Braised Pork (Babi Kecap)
Follow Cook Plate Fork On Social Media For More Ideas:
More Deliciously Yummy Recipes
- Roasted Sweet Potatoes With White Miso and Maple Syrup
- Guide To Cooking With Salt
- Fruit-Based Seasonings You Use Every Day Without Even Realizing It
- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
Please Share With Your Social Network:
Discover more from Cook Plate Fork
Subscribe to get the latest posts sent to your email.
Oh YUM! Soy sauce, honey, garlic, ginger and chili flakes, all my favorites and then that Miso sauce. You hit this one out of the park Randy!
Thank you. My wife just bought a fresh pineapple 🍍 and the last of it I used to make the sauce- fresh is always better when you can.