Miso-Marinated Pork Chops with Zesty Courgette & Mint Salad

If you ever needed proof that “simple” can still taste like a weekend treat, this plate is it. Thick, good-quality pork chops take so well to a salty-sweet miso marinade: think deep umami, a touch of caramel at the edges, and a juicy centre that practically asks for a crisp, citrusy salad on the side.Ribbons of raw courgette dressed with lemon, extra-virgin olive oil, sea salt, black pepper, and a handful of mint. It’s cool, clean and zippy - the perfect combo for rich pork.

This dish was born from a sunny day picking courgettes from my garden, coupled with fresh mint picked alongside, and some juicy lemons from the market. Paired with high-welfare British pork chops, you’ve got a meal that feels fresh enough for a warm evening but satisfying enough for any night of the week.

Below you’ll find everything you need: ingredient notes, timings, fool-proof method, swaps and variations, make-ahead advice, and wine pairings (spoiler: a crisp Sauvignon is dreamy). Let’s get you cooking.

You’ll love this recipe:

• Fast marinade, big payoff. Even 2 hours makes a noticeable difference - miso tenderises and seasons deeply.

• Balanced flavours. Savoury-sweet pork with cool, citrus-mint salad.

• Market-friendly. Courgettes and mint are easy to find at the moment; invest in pork from the butchers; the rest is store-cupboard.

• Flexible. Cook in a pan + oven, on the BBQ, or air fryer (notes below).

Ingredient spotlight

Pork chops Choose thick, bone-in chops if you can (around 3–4 cm thick). They stay juicier, and the bone adds flavour. Look for high-welfare British pork - your butcher or market stallholder will advise on the best cut that week.

Courgettes Go for small to medium; they’re sweeter and crunchier raw. We’ll ribbon them on a mandolin (or a sharp knife/peeler) and dress immediately with lemon to keep them bright.

Mint + lemon Mint keeps the salad refreshing; lemon brings zing. Extra-virgin olive oil binds it all together. Finish with sea salt and freshly-ground black pepper.

Optional add-ons: a pinch of chilli flakes for heat, toasted sesame seeds for nutty crunch, or a crumble of feta.

What you’ll need

• Mixing bowl + whisk (or jar with lid)

• Heavy frying pan or cast-iron skillet

• Baking tray (if finishing in the oven)

• Mandolin, Y-peeler or sharp knife

• Microplane/zester

• Instant-read thermometer (helpful, not essential)

The recipe (serves 2 generously)

Ingredients

For the miso pork:

• 2 thick pork chops (bone-in if possible, ~300–350 g each)

• 2 tbsp miso paste

• 1 tbsp soy sauce

• 1 tbsp runny honey or maple syrup

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tsp freshly grated ginger

• 1 small garlic clove, finely grated

• ½ tsp toasted sesame oil

• 1–2 tsp neutral oil for searing

For the courgette salad:

• 1–2 medium courgettes (about 300 g), washed

• Zest of ½ lemon, plus 1–2 tbsp lemon juice (to taste)

• 1–2 tbsp extra-virgin olive oil

• Sea salt & freshly-ground black pepper

• A generous handful of fresh mint leaves, roughly torn

To serve (optional but lovely): Lemon wedges; toasted sesame seeds; hot rice, new potatoes, or a hunk of crusty bread.

Step-by-step method

1) Marinate the pork (at least 2 hours)

1. In a bowl, whisk the miso, honey, rice vinegar, ginger, garlic and sesame oil until smooth.

2. Pat the pork chops dry with kitchen paper. If there’s a fat cap, lightly score it in a crosshatch - this helps render and crisp the fat.

3. Coat the chops well in the marinade. Cover and refrigerate for about 2 hours (up to 12 hours). Turn once halfway if you can.

   • Tip: If you’re short on time, 45–60 minutes still adds flavour.

2) Sear the chops

1. Take the chops out of the fridge 20–30 minutes before cooking so they lose the chill. Preheat the oven to 220°C(200°C fan) if you’ll finish them in the oven.

2. Heat a heavy pan over medium-high. Add a little neutral oil. Wipe excess marinade off the chops (so they sear, not steam), reserving what clings.

3. Sear 2–3 minutes per side until deep golden with a few charry spots. Sear the fat edge briefly too, holding the chop with tongs to render.

3) Finish cooking

• Oven finish (reliable): Transfer the chops to a hot tray (or keep them in an oven-safe skillet) and cook until done - thick bone-in chops can take 8–15 minutes; very thick cuts may need up to 20–25 minutes.

• BBQ: Zone your grill; sear over direct heat, then move to indirect to finish. Lid on.

• Air fryer: 200°C; start with 6–8 minutes after searing, check, then add 2–3 minutes as needed.

Cook until the thickest part is just done - juices run clear and no pink remains. If you’re using a thermometer, aim for 63–70°C at the centre depending on how you like your pork, then rest (the temperature rises a little as it rests).

4) Rest well

Transfer to a warm plate, tent loosely with foil, and rest 5–10 minutes. This is where the magic juiciness happens.

5) Courgette salad in 3 minutes

1. While the pork rests, ribbon the courgettes on a mandolin (or peel into long strips).

2. In a bowl, toss with lemon zest, 1 tbsp lemon juice to start, 1 tbsp olive oil, a pinch of sea salt and black pepper. Taste and add more lemon or oil to your liking.

3. Fold through torn mint leaves just before serving so they stay vibrant.

Plate the chops with a tumble of courgette salad, sprinkle sesame seeds if using, and add lemon wedges for extra brightness.

Watch my recipe reel here: https://www.instagram.com/reel/DOFqWh-jcnr/?hl=en

My notes & tips

• Dry the chops before searing. Excess marinade burns before the meat browns. Pat them and let the pan do its work.

• Don’t skip the rest. Resting equals juicier pork - always.

• Miso burns easily. Keep an eye on colour; if the surface is getting dark too fast, drop the oven temp by 10–20°C or move to a cooler BBQ zone.

• Use the marinade wisely. For a glaze, bring any leftover marinade to a hard boil for 2–3 minutes to make it food-safe, then brush on right at the end.

  
  

Make-ahead, leftovers & storage

• Marinade: Mix the marinade up to 3 days ahead; keep chilled.

• Marinating the pork: You can marinate in the morning for dinner, or overnight.

• Leftovers: Sliced cold pork is gorgeous in a rice bowl, tucked in a baguette with crunchy veg, or stirred through noodles with a squeeze of lime.

• Courgette salad: Best fresh. If you must make ahead, ribbon and keep undressed in the fridge; toss with lemon, oil and mint just before serving.

Ingredient swaps & variations

• Protein: Chicken thighs or breasts work well (adjust cooking time). Firm tofu or tempeh also love this marinade - press tofu first for best texture.

• Heat lovers: Add ½–1 tsp chilli flakes to the marinade, or a little of your favourite chilli paste. (A teaspoon of adjika adds a beautiful herbal heat.)

• Greens: No courgettes? Try shaved fennel, cucumber, or blanched green beans with the same lemon-mint dressing.

• Crunch: Finish with toasted sesame seeds, crushed roasted peanuts, or crispy shallots.

• Carby sides: Steamed rice, sesame-buttered new potatoes, or a torn baguette to catch the juices.

Seasonality & shopping notes

• Courgettes are at their best late spring through summer; choose smaller ones for sweetness and crunch.

• Mint is abundant in warm months - if you’ve got a garden or windowsill pot, snip right before serving.

• Pork benefits from quality: look for outdoor-bred or higher-welfare labels; ask your butcher about thickness and best cooking method for the cut you’re buying.

• Pantry: Miso keeps for ages in the fridge and turns up everywhere - dressings, soups, glazes. Once you’ve got a tub, you’ll use it.

Wine & drinks pairing

A crisp Sauvignon Blanc slices perfectly through the richness - look for something zesty with citrus and green notes. If you fancy exploring beyond, a dry Georgian Rkatsiteli or similarly bright white also loves lemon, mint and umami.

Non-alcoholic? Sparkling water with a squeeze of lemon and a few mint leaves echoes the salad’s freshness.

Whether you’re cooking for two after a long day or batch-cooking for future lunches, this miso-marinated pork with minty courgette salad is the kind of fast, flavour-forward cooking that makes weekday evenings feel special - with very little fuss. And if you’re sipping a crisp Sauvignon alongside… well, I hope the first bite and sip meet in that perfect bright-meets-umami moment. Enjoy!