Pork chops temper the intensity of the spicy kimchi in this simple recipe.
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Serve with stir-fried sugar snap peas and Japanese rice.
1/3 cup soy sauce
2 large garlic cloves, minced
1 heaping tbsp sugar
1 tbsp freshly milled black pepper
1/2 tsp crushed red pepper
4 bone-in pork chops, about 1 1/2 pounds
2 cups commercial Kimchi
1 tbsp bacon fat or vegetable oil
1 tablespoon soy sauce
1 teaspoon honey
1/2 tsp toasted sesame oil
3 green onions, green and white parts, thinly sliced on the diagonal
In a large resealable plastic bag, add the soy sauce, garlic, sugar, black pepper and red pepper flakes. Shake to combine. Add the pork chops rubbing them through the bag to work the spices into the meat. Let marinate for 30 minutes to an hour at room temperature.
In a medium fry pan, over medium heat, add the bacon fat or vegetable oil. When hot, add the Kimchi. Cook for a minute, then add the soy sauce and honey. Stir to combine. Cook until heated through. Drizzle with sesame oil and sprinkle with two-thirds of the green onions. Keep warm.
Heat a grill to medium-high. Shake off excess marinade and cook chops, turning once, until just cooked through, about 6 minutes.
To serve, divide Kimchi among 4 warm plates and top with a pork chop. Sprinkle with the remaining green onions. Serve hot.