Grilled Japanese Pork Chops

Ingredients:
1/4 cup red miso
1 T sake
1 T mirin
2 teaspoons red yuzu kosho
1/4 cup finely chopped scallions (white and green parts)
1 T plus 1 teaspoon sesame oil
4 bone-in pork chops (about 1 1/2 pounds)

Preparing the pork chops:
Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.

Preheat a grill to a two-zone fire (medium and hot). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it'll be glossy and juicy on the outside. Cut into pork chops to see if they're done. Let the pork chops rest for about 2 minutes and serve.

Serves 4