Richard’s Miso Pork Chop and Hasselback Potatoes

19 INGREDIENTS • 12 STEPS • 35MINS

Richard’s Miso Pork Chop and Hasselback Potatoes

Relish the umami richness of Richard’s Miso Pork Chop, marinated and seared, alongside artistically sliced Hasselback potatoes. This dish is a culinary dream, offering a fusion of textures and flavors.
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Relish the umami richness of Richard’s Miso Pork Chop, marinated and seared, alongside artistically sliced Hasselback potatoes. This dish is a culinary dream, offering a fusion of textures and flavors.
author_avatar
Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/

35MINS

Total Time

Ingredients

Servings
2
us / metric
Hasselback Potatoes
Baby Red Potato
1 cup
Baby Red Potato
Ghee
2 Tbsp
Ghee
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Coleslaw
Sesame Oil
1 Tbsp
Sesame Oil
White Wine Vinegar
2 tsp
White Wine Vinegar
Kosher Salt
to taste
Kosher Salt
Red Cabbage
1/4
Red Cabbage, shredded
Fresh Cilantro
4 Tbsp
Chopped Fresh Cilantro
leaves and soft stems
Pork Chop
Ghee
3 Tbsp
Ghee
Bone-In Pork Chops
2
(6 oz)
Bone-In Pork Chops
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Chinese Five Spice Powder
2 Tbsp
Chinese Five Spice Powder
Unsalted Butter
2 Tbsp
Unsalted Butter
Fresh Rosemary
1 sprig
Fresh Rosemary
Miso Applesauce
Apple Sauce
2 Tbsp
Apple Sauce
Yellow Mustard
2 Tbsp
Yellow Mustard
White Miso Paste
1 Tbsp
White Miso Paste
Love This Recipe?
author_avatar
Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/

Cooking Instructions

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step 1
Preheat your oven to 350℉.
step 2
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.
step 3
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.
step 4
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).
step 5
Add the Red Cabbage (1/4) and Fresh Cilantro (4 Tbsp) and toss to combine.
step 6
Make the pork chop: In a large skillet over medium heat, add the Ghee (3 Tbsp).
step 7
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.
step 8
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.
step 9
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.
step 10
Continue cooking until the pork chop is cooked through. Remove the pork to a wire rack to rest.
step 11
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.
step 12
Serve the hasselback potatoes with the pork chops and slaw.
step 12 Serve the hasselback potatoes with the pork chops and slaw.

RECIPES TAG

Budget-Friendly
Gluten-Free
Shellfish-Free
Dinner
Pork
Quick & Easy
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