Berkshire Chops marinated in Miso, Maple Syrup and Mustard

1 Rack of Berkshire Pork with bones

1 cup brown rice miso

1 cup soy sauce

2 Tbsp Dijon mustard

1 cup maple syrup

2 limes

2 pieces dry shitake mushrooms

1 tsp chopped ginger

1 tsp pepper

1 cup olive oil or butter (unsalted)

Start by having the rack “frenched”, meaning scraping the meat from the bones for better presentation.

Mix all ingredients together, and marinate the rack for at least 4 hours but 1 day is better. Remove the pork from the marinade and pat dry, brush lightly with olive oil or butter and roast in an oven at 425F for ten minutes or until golden brown then reduce the heat to 325F and continue to cook for approximately 20 minutes. Place a thermometer into the meat: the rack should register 140F internally.

Allow to rest for ten minutes and slice double chops to serve a very generous portion to each guest.

Serve along side fresh steamed green vegetables tossed with some sesame oil and seeds. Serves four.

Credit: David Chrystian, Berkshire Manitoba

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