25 minutes
Tender pork chops cooked with spicy kimchi and nutritious kale for a flavorful, well-balanced meal.
Kale, stems removed, leaves torn
0 oz
tablespoons
Pork Rib Chops, 1 to 1.5 inches thick
each
to taste
Black Pepper, freshly ground
to taste
Sake
cups
tablespoons
tablespoons
Kimchi, chopped
cups
Scallions, chopped, plus extra for garnish
each
1. Prepare the Kale
Place the kale in a colander and pour boiling water over it until the leaves soften and turn a vibrant green. Once blanched, let the kale drain thoroughly.
2. Cook the Pork Chops
Season the pork chops with kosher salt and freshly ground black pepper. Heat a tablespoon of peanut oil in a skillet over medium-high heat, and sear the chops for about three minutes on each side. Remove from the skillet and set aside.
3. Deglaze the Skillet
Pour sake into the skillet and reduce for about a minute. Stir in the brown sugar and Asian fish sauce, creating a sauce.
4. Combine and Cook
Return the kale to the skillet with chopped kimchi and scallions. Add the pork chops back in, cover, and cook for 3 to 6 minutes, turning the pork chops halfway through.
5. Serve
Transfer the pork chops to serving plates, arrange the kale and kimchi mixture around them, and garnish with extra chopped scallions.
Opt for bone-in, thick-cut pork chops. They retain moisture better, ensuring juicy and tender results. A thickness of 1 to 1.5 inches is ideal. Before cooking, allow the pork chops to come to room temperature to promote even cooking.
Cook the pork chops in a well-seasoned cast iron pan for the perfect sear. The cast iron conducts heat evenly, creating a beautiful crust on the outside of the pork chops while keeping the interior moist.
Allow the pork chops to marinate in the kimchi for at least 2 hours, but overnight if possible. This will really impregnate the meat with the kimchi's complex flavors.
Let the pork chops rest for a few minutes after cooking. This allows the juices to redistribute, ensuring every bite is moist.
Use high-quality, well-fermented kimchi for maximum flavor. If you can, try making your own or sourcing it from a local Korean market. The fermentation level will greatly impact the final taste, with more aged kimchi providing a deeper, more complex flavor.
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