Honey Soy Roasted Pork Chops with Miso Roasted Kabocha Squash & Shishito Peppers

Thinly sliced “bone-in” pork chops are marinated in a honey-soy sauce mixture and pan-seared until just cooked through and then served over tender and sweet miso roasted kabocha squash and blistered shishito peppers providing for a light yet filling fall entrée.

Course Main Course

Cuisine Asian

Keyword honey, kabocha, meat, miso, peppers, pork, pork chop, shishito pepper, soy, squash

Prep Time 1

Cook Time 35

Servings

Calories 518kcal

Ingredients

For the honey soy pork chops:

¼ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons honey
4 (½” thick) bone-in pork chops

For the miso roasted kabocha squash:

2 tablespoons white miso paste
2 tablespoons vegetable oil
1 small kabocha squash, about 3 pounds, peeled, seeded and cut into 1” chunks
½ teaspoon kosher salt
1 teaspoon white sesame seeds

For the shishitos:

2 tablespoons vegetable oil
1 pound shishito peppers

US Customary - Metric

Instructions

For the soy pork chops:

In a small mixing bowl whisk together the soy sauce, vegetable oil and honey. Add to a gallon re-sealable plastic bag with the pork chops. Refrigerate and let marinate for at least 1 hour and up to overnight.
Heat a large (12-inch) cast iron pan over medium heat, add vegetable oil and heat through. Working in batches if necessary, sear the pork chops until golden brown on both sides, about 7 to 8 minutes total. Set aside.

For the miso roasted kabocha squash:

Preheat oven to 400ºF (200ºC).
Whisk the miso and vegetable oil together. Add the kabocha squash to a medium mixing bowl and toss with the miso mixture until completely coated. Spread out in an even single layer on a parchment paper-lined baking sheet. Season with salt.
Roast until tender and golden brown, about 20 minutes. Remove and let cool then sprinkle with sesame seeds.

For the shishitos:

Heat a medium cast iron skillet over medium heat, add the vegetable oil and heat through. Add the shishitos and cook, stirring occasionally until blistered all over, about 6 minutes.

For serving:

Serve the kabocha squash and shishitos topped with the pork chops.

Nutrition