Miso-Maple Butter Pork Chops & Eggplant
over Sushi-Style Rice
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
It turns out air fryers and eggplants are a match made in heaven—and so are maple butter and white miso! Giving memorably salty-sweet results, this hearty pork chop spread comes together over delicately tangy rice, with mild Japanese furikake drifting over top.
We will send you:
- 2 Pork chops
- 2 Scallions
- 2 Eggplants
- 160g Jasmine rice
- 20g White miso paste
- 30ml Mirin
- 15ml Toasted sesame oil
- 30ml Rice vinegar
- 30ml Maple butter
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Sesame • Soy
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
15 g
Saturated Fat
4 g
Sodium
790 mg
Total Carb
99 g
Sugars
23 g
Protein
43 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, and add ½ the mirin and ½ the vinegar. Let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, cut the eggplants lengthwise into sixths; season with salt.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a small bowl, combine the miso, maple butter, sesame oil, white bottoms of the scallions, and remaining mirin and vinegar.
Fry the eggplants
- Pat the eggplants dry.
- In a medium bowl, combine the eggplants and ⅔ of the miso mixture.
- Place in the air fryer and fry, shaking halfway, 10 to 12 min., until tender and glazed.
Fry the pork
- Pat the pork* dry; season lightly with S&P.
- Brush with the remaining miso mixture.
- Place in the air fryer and fry, 5 to 7 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the rice between your plates.
- Top with the eggplants and pork.
- Garnish with the green tops of the scallions and mild furikake. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
