Ooh miso and honey: chefs have loved this particular pairing for a long time. Savory and sweet, this combo creates the perfect glaze for our bone-in pork chops. A red bell pepper and cremini mushroom stir-fry add a delicious complement to pork.
Stem, seed, and slice red bell pepper into ¼" strips (julienne). Slice mushrooms into ¼” slices. Trim and thinly slice green onions on an angle. Rinse pork chops and pat dry.
Slash the Chops
Using a sharp knife, slice very shallow cuts spaced 2" apart into the outer edge of fat on pork chops.
Cook Peppers and Mushrooms
Heat a medium non-stick pan over high heat and add 1 tsp. olive oil, peppers, mushrooms, and half the green onions (reserving rest for garnish). Cook until vegetables begin to brown, about 3-4 minutes. Season to taste with salt and pepper and transfer to a plate. Wipe pan clean and reserve for next step.
Sear the Chops
Place pan back over high heat and add 1 tsp. olive oil and pork chops. Sear until deep brown, about 2-3 minutes per side.
Make Glaze and Finish Chops
Lower heat to medium-high. Whisk soy sauce, miso, honey, and ½ cup water together in a small bowl. Add to pan and cook, turning pork chops occasionally, until pork reaches a minimum internal temperature of 145 degrees and sauce has reduced to a glaze, 4-6 minutes. Remove from heat, add butter to pan and keep turning chops in sauce until butter is fully incorporated.
Plate the Dish
Arrange stir-fried vegetables on a plate and place a pork chop alongside. Garnish with remaining green onion and miso-honey glaze.