Seared Pork Chops with Kimchi

1. Marinate Pork Chops

Begin by rubbing the pork chops generously with the finely chopped kimchi. This adds a layer of tangy, spicy flavor that will permeate the meat as it cooks. Make sure the kimchi coats the pork chops evenly.

2. Sear Pork Chops

Heat a skillet over medium-high heat. Once the skillet is hot, place the marinated pork chops in and pan-fry them. Let them cook until they develop a golden brown crust on both sides, which means the surface of the chops has caramelized, locking in the juices for a tender and flavorful result.

3. Rest Pork Chops

Once the pork chops are cooked to your liking, remove them from the skillet using tongs or a spatula. Set them aside on a plate to rest.

4. Deglaze Skillet

With the pork chops set aside, it's time to deglaze the skillet. Pour in the dry vermouth and let it simmer until almost completely evaporated. This process lifts the flavorful bits stuck to the bottom of the skillet, incorporating them into the sauce.

5. Make Sauce

After deglazing, add the butter and honey to the skillet. Stir them together until they are well combined, creating a rich and slightly sweet sauce. The butter adds a creamy texture, while the honey rounds out the flavors with its subtle sweetness.

6. Finish and Serve

Finally, return the pork chops to the skillet and coat them thoroughly with the pan sauce. Allow the chops to soak in the sauce until they are well coated, ensuring each bite is packed with flavor. Serve the seared pork chops hot, garnished with any remaining kimchi if desired.