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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.

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

1 cup
Baby Red Potato

2 Tbsp
Ghee

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper
Coleslaw

1 Tbsp
Sesame Oil

2 tsp
White Wine Vinegar

to taste
Kosher Salt

1/4
Red Cabbage, shredded

4 Tbsp
Chopped Fresh Cilantro
leaves and soft stems
Pork Chop

3 Tbsp
Ghee

2
(6 oz)
(6 oz)
Bone-In Pork Chops

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

2 Tbsp
Chinese Five Spice Powder

2 Tbsp
Unsalted Butter

1 sprig
Fresh Rosemary
Miso Applesauce

2 Tbsp
Apple Sauce

2 Tbsp
Yellow Mustard

1 Tbsp
White Miso Paste