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Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad

Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad

January is peak season for citrus and (in many places) the last sweet wave of Fuyu persimmons—and I love how their honeyed fruitiness turns into a lacquer when it hits a hot pan. I pair that glaze with black garlic and miso for a deep, almost mole-like umami, then finish with a toasted pepita “furikake” and a bright shiso-citrus salad to keep everything snappy and alive.

Kenji Nakamura
Kenji Nakamura
Prep: 20 minutes
Cook: 18 minutes
2
medium
dinnersalad
winterjapanese-fusionweeknight-impressiveumami+1

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Ingredients

  • 2 Bone-in pork chops (1 to 1¼-inch thick)(About 10–12 oz each)
  • 1 1/2 tsp Kosher salt(Plus more to taste)
  • 1 1/2 tbsp Neutral oil (grapeseed/canola)
  • 1 tbsp Unsalted butter(For basting (optional but recommended))
  • 1 Garlic clove(Smashed)
  • 10 g Fresh ginger(Sliced)
  • 1 Fuyu persimmon(Ripe but firm; grated on a microplane or fine grater)
  • 3 Black garlic cloves(Mashed into a paste (or use 1½ tsp black garlic paste))
  • 1 tbsp White or yellow miso
  • 2 tsp Rice vinegar
  • 1 tsp Soy sauce(Optional; use if you want it saltier/darker)
  • 1 tsp Honey(Optional; only if persimmon isn’t very sweet)
  • 1/2 tsp Freshly ground black pepper
  • 1/3 cup Pepitas (pumpkin seeds)(Raw or roasted)
  • 1 tsp Sesame oil
  • 2 tsp Toasted sesame seeds
  • 1 Nori sheet(Torn into pieces or snipped; optional but great)
  • 1/2 tsp Shichimi togarashi(Or crushed red pepper)
  • 2 Satsuma/mandarin (or blood orange)(Segmented; reserve juices)
  • 1/2 Lemon(Juice only)
  • 1 tbsp Olive oil
  • 8 Shiso leaves(Thinly sliced; substitute mint + a little basil)
  • 4 Radish(Small; thinly sliced (watermelon radish is gorgeous if you’ve got it))
  • 1 Scallion(Thinly sliced)

Instructions

  1. 1

    Dry-brine the pork: Pat 2 Bone-in pork chops (1 to 1-1/4-inch thick) dry and season all over with 1 1/2 tsp Kosher salt and 1/2 tsp Freshly ground black pepper. Set on a rack or plate and chill uncovered for at least 45 minutes (and up to overnight).

    45 min

    Tip: Uncovered chilling dries the surface so you brown faster. If you’re in a rush, do 20 minutes at room temp and blot again before searing.

  2. 2

    Make the persimmon–black garlic glaze: In a small bowl, mix 1 Fuyu persimmon, 3 Black garlic cloves, 1 tbsp White or yellow miso, 2 tsp Rice vinegar, and (if using) 1 tsp Soy sauce and 1 tsp Honey. It should look like a thick BBQ sauce.

    5 min

    Tip: Grating persimmon is my cheat code: you get maximum sweetness and pectin (natural thickener) without chunks that burn.

  3. 3

    Toast the miso-pepita crunch: In a dry skillet over medium heat, toast 1/3 cup Pepitas (pumpkin seeds) until they start popping and browning, 3–4 minutes. Add 1 tsp Sesame oil, 2 tsp Toasted sesame seeds, 1/2 tsp Shichimi togarashi, and 1 Nori sheet; toss 30 seconds. Scrape out and let cool, then roughly crush with a knife or mortar. (If you want it extra funky: stir in 1 tbsp White or yellow miso while the pan is off heat.)

    6 min

    Tip: Pepitas + nori is my ‘Mexico meets Japanese snack bar’ moment. Crushing gives you that furikake vibe: some powder, some nuggets.

  4. 4

    Sear the pork: Heat a heavy skillet (cast iron is ideal) over medium-high. Add 1 1/2 tbsp Neutral oil (grapeseed/canola). Sear 2 Bone-in pork chops (1 to 1-1/4-inch thick) until deeply browned, 3–4 minutes per side. If using, add 1 tbsp Unsalted butter, 1 Garlic clove, and 10 g Fresh ginger; baste for 30–60 seconds.

    9 min

    Tip: Don’t move the chops for the first 2–3 minutes—browning is a contact sport.

  5. 5

    Glaze and finish: Reduce heat to medium-low. Spoon and brush glaze over the top of each chop, flip, glaze the other side. Cook, flipping and glazing once more, until the thickest part hits 135–140°F (57–60°C). Rest 5–8 minutes; carryover will take it to ~145°F/63°C.

    6 min

    Tip: Low heat here prevents the persimmon sugars from burning while the miso and black garlic caramelize into a glossy lacquer.

  6. 6

    Make the shiso-citrus salad: In a bowl, whisk reserved 2 Satsuma/mandarin (or blood orange) juice + 1/2 Lemon juice with 1 tbsp Olive oil and a pinch of salt. Add 2 Satsuma/mandarin (or blood orange) segments, 4 Radish, 1 Scallion, and 8 Shiso leaves; toss gently.

    5 min

    Tip: Shiso is the ‘green highlighter’ flavor: it makes the glaze taste deeper by contrast.

  7. 7

    Serve: Slice pork off the bone (or serve whole). Spoon any pan glaze over the meat. Shower with miso-pepita crunch. Serve with the shiso-citrus salad on the side (or piled right on top if you like chaos).

    3 min

    Tip: If you want a starch: steamed rice, roasted sweet potato wedges, or warm tortillas all work—choose your own adventure.

Chef's Notes

Why this works (my nerdy bit): Persimmon is loaded with sugars and pectin, so when you grate it and combine it with miso, you get a naturally thick glaze that clings like a lacquer—no cornstarch, no reduction marathon. Black garlic brings deep sweet-savory notes (think balsamic + tamarind) that echo the caramelization you’d chase in a proper mole, while miso supplies glutamates that make pork taste porkier. Dry-brining sets you up for a better crust and juicier interior. The pepita crunch is doing triple duty: texture, toasty aroma, and a slightly bitter edge (from nori + sesame) that keeps the glaze from reading as ‘sweet sauce.’ The shiso-citrus salad is your reset button—acid and herbal lift so each bite tastes new.

Frequently Asked Questions

How long does Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad take to make?

Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad takes about 38 minutes total. That includes 20 minutes of prep and 18 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad?

The main ingredients are: Bone-in pork chops (1 to 1¼-inch thick), Kosher salt, Neutral oil (grapeseed/canola), Unsalted butter, Garlic clove, Fresh ginger, Fuyu persimmon, Black garlic cloves, White or yellow miso, Rice vinegar, Soy sauce, Honey, Freshly ground black pepper, Pepitas (pumpkin seeds), Sesame oil, Toasted sesame seeds, Nori sheet, Shichimi togarashi, Satsuma/mandarin (or blood orange), Lemon, Olive oil, Shiso leaves, Radish, Scallion.

What type of meal is Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad?

Persimmon-Black Garlic Pork Chops with Miso-Pepita Crunch & Shiso-Citrus Salad is categorized as: dinner, salad.