Honey & Mirin Pork Chops with Miso Potatoes and Butter Beans. This delicious take on pork loin is quick and easy. Perfect for a family gathering or mid week meal.
1/3 cup mirin
2 tbsp honey
2cm piece ginger, peeled and finely grated
4 pork loin chops
¼ cup olive oil
1 tbsp soy sauce
2 tsp brown sugar
2 tbsp miso
600g Sebago potatoes, peeled and thinly sliced on a mandoline
400g butter beans, rinsed and drained
1 cup baby spinach leaves
Preheat the oven to 200°C. Combine ¼ cup of the mirin and the honey, ginger and pork in a bowl and refrigerate for 20 minutes. Place 2 tablespoons of the olive oil, soy sauce, sugar, miso and remaining mirin in a large bowl and whisk to combine, add the potatoes and beans and carefully toss to coat.
Layer potato slices on a large baking tray lined with baking paper. Bake in the oven for 20 minutes. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat, cook the pork for 3 minutes each side. Add butter beans and pork to potato tray and cook for a further 8-10 minutes or until pork is just cooked.
Serve with baby spinach leaves.
Instead of using sliced potatoes in this recipe you can substitute for chat “new” potatoes. Just halve the potatoes and toss in the miso mixture.