Pan-Seared Miso Butter Pork Chops with Sautéed Broccoli and Apples
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This post was sponsored by the maker of Chairman’s Reserve® Meats. All thoughts and opinions are my own.
This one-pan meal is made with tender, seared bone-in pork chops paired with sautéed vegetables and an umami-packed miso butter pan sauce. This recipe comes together in under 30 minutes for an easy weeknight meal full of fall flavors.
Pan-Seared Miso Butter Pork Chops with Sautéed Broccoli and Apples
Table of contents
More About Pork Chops
This recipe uses Chairman’s Reserve Pork Bone-in Loin Center Cut Chops. With this cut, you get lean loin meat with the bone attached and a layer of fat by the bone. This cut comes from the rib section of the pig’s loin. Also, the fat helps to keep the meat moist and tender while the bone provides added flavor. They take the guesswork out of things, selecting well-marbled cuts of pork for tender and juicy pork chops.
Key Ingredients in This Recipe
- Pork chops – Bone-in pork chops are my favorite because they are quickly cooked in the pan for a one-pot meal. So, if opting to use boneless pork chops, ensure they cook much quicker. I recommend cooking them for only 3 minutes per side.
- Miso paste – White miso paste has a mild flavor profile with a sweet, salty and umami flavor balance. A little goes a long way and helps to create a delicious pan sauce for the pork chops and vegetables.
- Butter – I always use unsalted butter when cooking, so the salt can be adjusted by preference. Because the pork chops are so lean, I like adding the miso butter sauce for added fat and flavor for a well-balanced dish.
- Broccoli – The broccoli is sautéed in the pan until tender and continues cooking as the other ingredients are added.
- Shallot – Shallots add a mild and delicate but savory flavor. Also, if needed, swap in yellow or red onion in this recipe. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Apple – Honeycrisp apples add a satisfying crunch and a subtle sweet flavor to this pork recipe.
How to Make Pan-Seared Miso Butter Pork Chops
Step 1: Combine the miso butter.
In a small bowl, stir the miso paste and butter until combined. Set aside.
Step 2: Cook the broccoli.
Heat a large cast iron skillet over medium heat, add 2 tablespoons of the oil and heat through. Add the broccoli and sauté, occasionally stirring, until tender and bright green, about 4 to 5 minutes.
Step 3: Sauté shallots and apples.
Add the shallots and apples and continue to sauté until the shallots are tender and no longer opaque and the apples are slightly soft, about an additional 4 minutes. Remove to a bowl, then cover and set aside.
Step 4: Cook the pork.
Season the pork chops with salt and pepper. Return the pan to heat, add the remaining oil, and cook until the pork is browned and cooked through, about 3 to 5 minutes on each side.
Step 5: Assemble and serve.
Top with the miso butter, allowing it to melt. Return the broccoli and apple mixture to the pan, tossing to combine. Serve immediately.
Tips and Tricks for This Recipe
How to Thaw Frozen Pork Chops
If you have the foresight, the best way to thaw frozen pork chops is to move them to the refrigerator and let them thaw slowly overnight. To thaw them more quickly, unwrap the pork and add it to a resealable plastic bag. Submerge in cold water, changing the water occasionally, until the pork chops are thawed, about an hour.
Tips for Cooking Pork Chops
- Know what cut. Pork chops are lean, meaning they are a reasonably quick cooking cut. Bone-in pork chops take slightly longer to cook than boneless pork chops do! My instructions are for a pork chop cut 1″ thick, so if they are thicker or thinner, the cooking time will have to be adjusted accordingly.
- Season the meat. Fat equals flavor, and since they are a lean cut of pork, they should be well seasoned before they are added to the skillet.
- Don’t take them right from the fridge. For even cooking, let the pork chops stand at room temperature for 15 to 20 minutes before cooking.
Other Recipes to Try
If you enjoy this seared miso butter pork chop recipe, I recommend giving these recipes a try and follow me on Instagram for more updates:
- Steak Crostini with Roasted Red Peppers
- Peppercorn Crusted Beef Tenderloin
- Apple Cider and Sage Glazed Pork Chops
Pan-Seared Miso Butter Pork Chops with Sautéed Broccoli and Apples
Ingredients:
- 2 tablespoons white miso paste
- 6 tablespoons unsalted butter, at room temperature
- 3 tablespoons vegetable oil, divided
- 1 head broccoli, cut into florets
- 1 medium shallot, thinly sliced
- 1 medium Honeycrisp apples
- 2 Chairman's Reserve Pork Loin Center Cut Chops Bone-In, about 1" thick
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- In a small bowl, stir the miso paste and butter until combined. Set aside.
- Heat a large cast iron skillet over medium heat, add 2 tablespoons of the oil and heat through. Add the broccoli and sauté, occasionally stirring, until tender and bright green, about 4 to 5 minutes.
- Add the shallots and apples and continue to sauté until the shallots are tender and no longer opaque and the apples are slightly soft, about an additional 4 minutes. Remove to a bowl, then cover and set aside.
- Season the pork chops with salt and pepper. Return the pan to heat, add the remaining oil, and cook until the pork is browned and cooked through, about 3 to 5 minutes on each side.
- Top with the miso butter, allowing it to melt. Return the broccoli and apple mixture to the pan, tossing to combine. Serve immediately.
DID YOU MAKE THIS?
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Made this tonight and it was great! I love bone in pork chops and this was delicious. Will make again!
This was my first time cooking pork chops and I’m glad I found this recipe! So easy to make and was very flavorful and tasty. We really liked the apples on the side!