4 1-inch-thick bone-in pork chops, each about 6 ounces
Salt and freshly cracked black pepper
1 cup sturdy red wine, like Cotes du Rhone or cabernet sauvignon
2 tablespoons red miso
1/4 cup roughly chopped shiso, basil or parsley, optional
Heat a heavy skillet over medium-high heat 2 to 3 minutes, then add the chops. Sprinkle them with a little salt and a lot of pepper. Brown them on one side 4 to 5 minutes. Turn and brown the other side until chop is firm and nearly cooked through, 3 or 4 minutes. Remove to a warm plate, and turn the heat to medium.
Add wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn heat to low, and add miso; stir briskly until smooth (a wire whisk will help).
Taste the sauce, and if necessary, add more pepper and salt. Spoon sauce over the chops, garnish with herbs if you like, and serve.