Pork chop, sauteed mushrooms, miso-honey pan sauce. 

the chop was brined for an hour, it turned out really nice. The sauce was butter into the pan used for the chops, cider to deglaze, equal parts honey, miso and water added to taste. I might use a little less miso next time, and if this were a dinner I’d serve it with greens, but I am overall a fan of this.