Pan-Seared Pork Chops with Blackberry Adobo Sauce and Miso Brussels Sprouts Slaw

By Tasty · 30 min

Ingredients

Instructions

1. Set the pork chops on a plate at room temperature for 30 minutes.
2. Remove the tough ends from the Brussels sprouts, halve them and cut into thin strips. Cut the carrot and shallot into thin strips.
3. In a large bowl, combine the mayonnaise, miso, rice vinegar, sugar and white pepper. Add the shredded vegetables, toss to coat, and set aside.
4. Season the pork chops on all sides with salt.
5. Heat the oil in a large pan over high heat. Sear the chops for 4 minutes per side. Lower the heat to medium, add the garlic and cook 2 more minutes, until the internal temperature reaches 145°F (63°C).
6. Remove the garlic and chops from the pan and let the chops rest. Pour off excess oil from the pan.
7. In a small blender, blend the blackberries, toasted garlic and balsamic vinegar until smooth.
8. Pour the purée into the pan and cook over medium-low heat for 5 minutes, scraping up the browned bits, until thickened. Add black pepper and soy sauce, stir, then take off the heat.
9. Slice the rested chops, fan them out on plates, spoon the sauce over and serve with the slaw.

Summarized from Tasty's video. Watch it for the details.

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GarlicCarrotShallotMisoPork chopBrussels sproutBlackberry