Makes 4 servings. Difficulty
1 Tablespoon olive oil Four 1" thick pork chops Salt and freshly ground black pepper 1 cup cabernet wine 1 Tablespoon red miso 1 Tablespoon unsalted butter 2 Tablespoons Italian parsley, chopped 2 Tablespoons fresh basil, chopped
Season pork chops with salt and pepper on both sides.
In a heavy skillet heat olive oil over medium-high heat. When hot, add pork chops and cook for about 4-5 minutes. Turn and continue to cook for another 3-4 minutes or until cooked through. Transfer pork chops to a platter and tent with foil to keep warm.
Add cabernet to pan and stir to release browned bits on bottom of pan. Reduce wine by half. Turn heat to low and whisk in miso until thoroughly incorporated and sauce has slightly thickened. Whisk in butter to finish sauce; cook just until butter melts and is thoroughly mixed into sauce. Adjust seasonings to taste with salt and freshly ground black pepper. Serve sauce over pork chops and garnish with basil and Italian parsley.
You can find red miso in the refrigerated sections of most well-stocked grocery stores or organic stores.