Grilled Miso-Marinated Pork Chops with Sesame Slaw

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork chops marinated in a sweet miso sauce, grilled to perfection and served with a crunchy sesame cabbage slaw. This Japanese-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 450 cal/serving

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Ingredients

4 pieces, about 1 inch thick bone-in pork chops
3 tbsp white miso paste
2 tbsp soy sauce
2 tbsp mirin
1 tbsp brown sugar
2 cloves, minced garlic cloves
3 cups, thinly sliced green cabbage
1 medium, julienned carrot
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp toasted sesame seeds
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, and 2 minced garlic cloves to create the marinade.
Step 2: Place 4 bone-in pork chops in a resealable bag and pour the marinade over them, ensuring each chop is coated. Refrigerate for at least 1 hour, preferably 3 hours.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove pork chops from marinade and grill for 5-6 minutes per side until internal temperature reaches 145°F and chops have nice grill marks.
Step 4: Meanwhile, toss 3 cups thinly sliced green cabbage, 1 julienned carrot, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp toasted sesame seeds, 1 tsp salt, and 1/2 tsp black pepper in a bowl to make a crunchy slaw.
Step 5: Rest pork chops for 5 minutes before serving with the sesame slaw on the side.