Richard’s Miso Pork Chop and Hasselback Potatoes

Preheat your oven to 350℉.

Make the hasselback potatoes: Place the Baby Red Potato (1 cup) on a skewer and use a sharp knife to slice the potato into ⅛ inch slices. The skewer will prevent you from cutting all the way through the potato to create that hasselback effect.

Place the potatoes on a sheet tray brushed with Ghee (2 Tbsp) and seasoned with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Bake the potatoes until they separate and get crispy, about 20 minutes.

Make the cabbage slaw: In a large mixing bowl, whisk together the Sesame Oil (1 Tbsp), White Wine Vinegar (2 tsp), and Kosher Salt (to taste).

Add the Red Cabbage (1/4) and Fresh Cilantro (4 Tbsp) and toss to combine.

Make the pork chop: In a large skillet over medium heat, add the Ghee (3 Tbsp).

Season the Bone-In Pork Chops (2) with Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), and Chinese Five Spice Powder (2 Tbsp) to coat completely.

Once the ghee begins to smoke, add the pork chops to the skillet and cook until a crust begins to form and they turn golden brown.

Flip the pork chop and add the Unsalted Butter (2 Tbsp) and Fresh Rosemary (1 sprig). Baste the pork chop by spooning the ghee over the pork chop.

Continue cooking until the pork chop is cooked through. Remove the pork to a wire rack to rest.

Make the miso applesauce: In a mixing bowl, Apple Sauce (2 Tbsp), Yellow Mustard (2 Tbsp), and White Miso Paste (1 Tbsp) and mix until smooth. Pour the sauce over the pork chops to coat evenly.

Serve the hasselback potatoes with the pork chops and slaw.