Maybe you’ve heard of ‘orange’ wines. Maybe you’ve even tried some. Or maybe you just read our piece on orange wine, got intrigued, went out and picked up a bottle, and are now looking for the perfect dish to pair it with. Well, we’ve got a great one! For a dish to properly pair with bold, assertive orange wine, it needs some bold and assertive flavors of its own. This recipe for grilled pork chops with miso curry glaze delivers that in spades by using a savory and spicy miso curry twice: as a pork chop rub to be charred on the grill, and in a light coconut sauce to top it all off. Pro tip: accompany this with some bread in order to soak up every last drop of sauce!
Prep Time: 15 minutes + 3 hours (minimum) brining time
Cook Time: 15 minutes
4 1-inch thick pork chops
1 gallon water
⅔ cup Kosher salt
⅓ cup maple syrup
2 tablespoons chili flake
1 ½ cups coconut milk
¼ cup + 2 tablespoons white miso paste
2 large cloves garlic
½-inch piece of peeled fresh ginger
1 tablespoon sambal
¼ cup scallions
1 tablespoon grapeseed oil
1 tablespoon rice wine vinegar
In a small saucepan bring one cup of water to a boil, then add salt, maple syrup, and chili flakes and stir until salt is dissolved. Pour into a large container and add in the remaining water, stir well. Add pork chops to the brine in the container. Cover and refrigerate for at least three hours.
Remove pork chops from brine, allowing excess to drip off, then transfer to a paper towel-lined platter. Pat chops dry on all sides. While the pork comes to room temperature, preheat your grill to medium heat.
In a food processor combine miso paste, garlic, ginger, sambal, scallions, grapeseed oil, and rice wine vinegar. Puree to a thick paste. Put one tablespoon of miso curry on the top of each pork chop, then spread to evenly coat.
Grease the grill grates with a paper towel dipped in vegetable oil, then place the pork chops on the grill curry-side down. Spread an additional one tablespoon of miso curry on the top sides of the pork chops, setting the rest aside. Grill for three-five minutes, then flip and continue cooking until the insides register at 145℉ on a meat thermometer. Remove to a platter, lightly tent with aluminum foil, and set aside to rest.
Coconut Miso Curry Sauce:
In a medium saucepan, whisk together the remaining miso curry with coconut milk and bring to a bare boil. Reduce heat to medium-low and simmer, stirring occasionally, for five minutes. Pour over pork chops and serve immediately. Enjoy!
*Suggested wine pairing: Gravner Bianco Breg 2007
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.