Pork Chops with Yuzu-Miso Marinade

  • Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.
Total Time:
12 hr 15 min
5 min
Inactive Prep:
12 hr
10 min
4 servings


  • 1/4 cup red miso
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 2 teaspoons red yuzu kosho
  • 1/4 cup finely chopped scallions (white and green parts)
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 4 bone-in pork chops (about 1 1/2 pounds)


Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.

Preheat a grill to a two-zone fire (medium and hot). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it'll be glossy and juicy on the outside. Test for doneness using "The 'Nick-and-Peek' Method". Let the pork chops rest for about 2 minutes and serve.

Photograph by Todd Coleman (c) 2011

Recipe courtesy of The Japanese Grill