Pan-Seared Pork with Miso-Glazed Eggplant
A savory pan-seared pork dish paired with tender eggplant glazed in a sweet and salty miso sauce. This japanese-inspired pork ready in about 35 minutes pairs (6 oz each) pork loin chops, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 4 pieces (6 oz each) pork loin chops
- 2 medium, cut into 1-inch thick rounds Japanese eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 tbsp vegetable oil
- 1 tsp, toasted sesame seeds
- 2 stalks, thinly sliced green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 4 pork loin chops with salt and pepper, then sear each side for 4 minutes until golden brown and cooked through. Remove pork and keep warm.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
- Step 3: Add 1 tbsp vegetable oil to the same skillet over medium heat. Arrange 2 medium Japanese eggplant rounds cut into 1-inch thick slices in the pan and cook for 3 minutes per side until soft and slightly charred.
- Step 4: Brush the miso glaze generously over each eggplant slice and cook for another 1-2 minutes until the glaze thickens and becomes shiny.
- Step 5: Plate the pork chops alongside the miso-glazed eggplant, sprinkle 1 tsp toasted sesame seeds and 2 thinly sliced green onions over the top, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Pork with Miso-Glazed Eggplant take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Pork with Miso-Glazed Eggplant?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) pork loin chops from drying out.
Can I substitute ingredients in Pan-Seared Pork with Miso-Glazed Eggplant?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Pork with Miso-Glazed Eggplant for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Pork with Miso-Glazed Eggplant?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
