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Member recipe

Pork Chops with Warm Kimchi

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Serves 4

Pork chops temper the intensity of the spicy kimchi in this simple recipe.

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  • Emily C. Swantner -
  • Marinated Pork Chops with Warm Kimchi
  • 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


    1. 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.
    2. 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.
    3. Heat a grill to medium-high. Shake off excess marinade and cook chops, turning once, until just cooked through, about 6 minutes.
    4. To serve, divide Kimchi among 4 warm plates and top with a pork chop. Sprinkle with the remaining green onions. Serve hot.

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Comments (2)

sokelengl's picture

Very good pork chop and easy to be prepared. I will redo it in a few weeks. I took a chance to try out the new purchased
kitchen tongs

epicureanodyssey's picture

Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings, most commonly referring to the spicy baechu variety.

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