Pan-Seared Pork Chops with Blackberry Adobo Sauce and Miso Brussels Sprouts Slaw

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Pan-Seared Pork Chops with Blackberry Adobo Sauce and Miso Brussels Sprouts Slaw


Pan-Seared Pork Chops with Blackberry Adobo Sauce and Miso Brussels Sprout Slaw
Servings: 2

Pork Chops
2 8-oz bone-in pork chops
Kosher salt, to taste
2 tablespoons neutral oil
2 garlic cloves, crushed
1 cup blackberries
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
Freshly ground black pepper, to taste

Brussels Sprout Slaw
8 ounces Brussel sprouts
⅓ carrot
1 small shallot
⅓ cup mayonnaise
1 tablespoon white miso paste
1 tablespoon rice vinegar
1 teaspoon granulated sugar
Pinch of ground white pepper

-Place the pork chops on a plate and let sit at room temperature for 30 minutes.
-Make the slaw: Remove the tough ends from the Brussels sprouts, then cut in half and julienne. Julienne the carrot and shallot.
-In a large bowl, combine the mayonnaise, white miso paste, rice vinegar, sugar, and white pepper. Mix well, then add the shredded vegetables. Toss well to coat in the dressing, then set aside.
-Season the pork chops on all sides with salt.
-Heat the oil in a large pan over high heat. Add the pork chops and sear for 4 minutes on each side. Reduce the heat to medium, then add the garlic. Cook for an additional 2 minutes, until the internal temperature reaches 145°F (63°C).
-Remove the garlic and pork chops from the pan and let the chops rest while you make the sauce. Remove any excess oil from the pan.
-In a small blender, combine the blackberries, toasted garlic, and balsamic vinegar. Blend until smooth.
-Pour the blackberry purée into the pan used to cook the pork chops and cook over medium-low heat, scraping up any browned bits from the bottom of the pan, for 5 minutes, until thickened. Add black pepper and the soy sauce and stir to combine, then remove the pan from the heat.
-Slice the rested pork chops, then fan out onto serving plates. Top with a spoonful of the blackberry adobo sauce and plate the slaw alongside.

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