Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

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Simple, but tasty miso-glazed pork. Photo: CC–Kent Wang

Celiac.com 01/06/2017 – Spend any time in Japan, and you’ll realize the important role of miso in Japanese cuisine. Miso makes a great marinade for fish, pork, chicken and even beef. This recipe uses red miso, sugar, Worcestershire and sesame oil to create a simple marinade that works great for pork or chicken, or just about anything else you like.

Ingredients:

• 2 1½ inch thick, bone-in pork chops
• ¼ cup red miso paste
• 2½ tablespoons Worcestershire sauce
• 1¼ teaspoon sesame oil
• ½ teaspoon sugar

Directions:
In a mixing bowl, whisk miso, Worcestershire, oil and sugar.

Spread over chops, and allow them to rest for about an hour.

Broil chops, turning once, about 4-5 minutes each side for medium.

Let rest 5-10 minutes, then slice and serve.

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