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Pork Chops with Miso Butter
with roasted Brussels sprouts and carrots

Active: 45 Total: 45

Our entire community loves any meal with miso butter, so we kept this one simple. The seared pork chops and vegetable mix on the side are a great combination for fall, but the savory miso butter really takes it all up a notch.



Pork Chops with Miso Butter:
  • Butter - 4 Tbsp
  • Cilantro leaves - 2 tsp , chopped
  • Miso paste - 1 1/2 Tbsp
  • Lime juice - 1 tsp
  • Pork chops, boneless or bone-in - 4
  • Oil, cooking - 1 Tbsp
  • Foil - for cooking
Brussels Sprouts and Carrots:
  • Brussels sprouts - 1 lb , trimmed and sliced
  • Carrots - 1 lb , sliced
  • Oil, cooking - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Coriander, ground - 1/2 tsp
  • Lemon juice - 2 tsp


  1. Make miso butter - (If prepping right before cooking, get oven heating first.) Soften butter in microwave for ~10 seconds. Chop cilantro. Mash miso, lime juice, and cilantro into softened butter. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)

  2. Brussels sprouts / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Pork - Season pork with some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)

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  1. Heat oven to 425F / 218C.

  2. Toss Brussels sprouts and carrots with oil (portion for vegetables), mustard, ground coriander, and some salt and pepper. Spread out on a sheet pan and roast, shaking the pan halfway through cooking, until tender, 15 to 22 minutes.

  3. While vegetables are cooking, heat a grill pan or skillet with oil (portion for pork) over medium-high heat. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.

  4. Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.

  5. Squeeze lemon juice over vegetables.

  6. Spoon miso butter over warm pork chops. Serve vegetables on the side.



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