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Pork Chops with Kimchi, Scallions and Browned Butter
Tart, spicy kimchi complements and contrasts sweet, juicy pork in this single-skillet meal. We begin by searing the pork chops until caramelized, then use the remaining fat to build a bright, kimchi-based pan sauce, balanced by rice vinegar and mirin (sake is a good, and slightly more savory, substitute). Browned butter contributes rich, nutty notes, bringing everything together. The chops finish cooking in the sauce, so don’t worry if they’re underdone after their initial sear. Serve with steamed rice, greens or both.
4
Servings
40 minutes
Ingredients
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4
1-inch-thick bone-in, center-cut pork loin chops (about 8 ounces each), patted dry
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Kosher salt and ground black pepper
Directions
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01Season the pork chops on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chops, reduce to medium and cook until browned on the bottoms, about 6 minutes. Flip and cook until lightly browned on the second sides (they will not be fully cooked), about 2 minutes. Transfer to a plate, then pour off and discard all but 1 tablespoon fat from the skillet.
