Korean Pork Chops with Kimchi Pan Sauce
An easy and delicious recipe to make at home: Korean Pork Chops with Kimchi Pan Sauce. Meaty, thick-cut pork chops. With delicious pan sauce made with kimchi. Simple, Korean-inspired food that tastes like a feast.
- Prep time
- 2 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 bone in, 2-inch pork chops
- 1 cup kimchi ((preferably old and well fermented))
- 1/4 cup Mirin (Korean sweet cooking wine)
- 1/2 cup water
Instructions
- 1
Season pork chops. Salt and pepper the pork chops generously on both sides.
- 2
Cook pork chops. Heat cast iron pan on medium high heat until smoking. Add 1 tsp neutral oil and swirl around in pan. When the pan is hot, add the pork chops to the pan. DO NOT DISTURB! Cook on one side until nicely browned, about 2-3 minutes. Flip and cook until browned on the other side, another 2-3 minutes. It's ok if they are not fully cooked; they will finish cooking in the pan sauce. Remove and set aside.
- 3
Deglaze. Lower heat to medium. Add Mirin and scrape up bits from the pan with a spatula. Work quickly so the Mirin does not evaporate completely. This should take 30-60 seconds.
- 4
Cook kimchi. Add kimchi and saute until soft and golden orange in color, about 5-7 minutes. Use the spatula to stir the kimchi around in the pan. When the kimchi is soft, add water. The "sauce" should bubble and reduce until dark red and somewhat thickened. There should be enough liquid to coat the bottom of the pan.
- 5
Add pork chops back in. Add pork chops and any residual pork juice back into the pan. Transfer kimchi to the top of the pork chops and let the pork chops finish cooking in the sauce, another 2-3 minutes. The sauce should thicken Be careful that it doesn't become too dark and syrupy or evaporate completely.
- 6
Serve. Divide pork chops and kimchi pan sauce evenly between two plates. Spoon remaining sauce over the pork chops. Serve immediately with rice. Enjoy!