Korean Pork Chops with Kimchi Pan Sauce

Difficulty Easy

An easy and delicious recipe to make at home: Korean Pork Chops with Kimchi Pan Sauce. Meaty, thick-cut pork chops. A delicious pan sauce made with kimchi. Serve with rice for a comforting and delicious meal. Simple, Korean-inspired food that tastes like a feast.

Why Pork Chops with Kimchi Pan Sauce?

One night, all I had was thick-cut pork chops and kimchi in the fridge. I love a good meaty pork chop. I also love kimchi. The inspiration for Pork Chops with Kimchi Pan Sauce was born!

Korean Pork Chops combine the best of two worlds: thick-cut meaty pork chops with a killer kimchi pan sauce. A Korean-inspired meal that’s easy, fast, and so delicious.

In Korean cuisine, pork + kimchi are culinary BFFs. Kimchi adds a sharp, bright contrast to the richness of pork. It cuts through the richness and adds tons of flavor.

In this recipe, the kimchi is cooked down until soft, mellow, and full of flavor. By making a kimchi pan sauce, it ensures a tasty, juicy, tender pork chop. There’s nothing worse than a dry, tasteless chop! But I have to say, even if the pork chop is a tad overcooked — you won’t notice because the sauce is so delicious.

More recipes with kimchi and pork: Bossam with Radish Oyster Kimchi. Spam Kimchi Fried Rice. Soybean Sprout Rice (Kongnamul Bap) with Kimchi + Pork.

Serve with white rice for a comforting meal. Scrape your plates clean with this simple recipe!

Ingredients:

  • Thick cut Pork Chops. Bone-in, 2-inch center-cut pork chops stay juicy and moist when cooked. Look for pork chops that are well marbled and with a layer of fat on the outside edge. You don’t have to eat the fatty edge but it helps to keep the pork chop moist while cooking.
  • Kimchi. Old, well fermented, mature kimchi is preferred. It should be dark red and juicy, with a slightly “fizzy” taste. Old kimchi transforms when cooked down — mellow, deeply flavored, delicious. If your kimchi is on the fresh “new” side, you’ll need to cook for a little longer until soft.
  • Mirin/Mirim. Korean or Japanese sweet cooking wine. Can be subbed with rice wine, sherry, white wine, shaoxing wine, sake, vermouth — any booze will do, actually. Essential to deglaze the pan and create a super delicious pan sauce.
  • Water. To create a pan sauce that highlights all the umami flavor of kimchi. Can be subbed with chicken or vegetable stock but make sure to use unsalted, as kimchi is already very salty.

How to make Korean Pork Chops:

  1. Cook Pork Chops. Salt and pepper pork chops. Brown in a cast iron pan on both sides. (It’s ok if they are not fully cooked; they will finish cooking in the pan sauce.) Remove and set aside.
  2. Deglaze. Add Mirin to deglaze and scrape the browned bits off the pan.
  3. Cook kimchi. Add kimchi and cook until soft and golden orange in color. Add water. The “sauce” should bubble and reduce until dark red and somewhat thickened.
  4. Add pork chops back in. Add pork chops and any residual pork juice back into the pan. Arrange kimchi to the top of the pork chops and let the pork chops finish cooking in the sauce. Be careful that it doesn’t become too dark and syrupy or evaporate completely.
  5. Serve. Divide pork chops and kimchi evenly between two plates. Spoon sauce over the pork chops. Serve immediately with rice. Enjoy!

PRO Tips

  • Use a cast iron pan or stainless steel skillet. To brown the pork chops. It will develop fond, all those browned bits on the bottom of the pan. The fond is essential for a developing a delicious, deeply flavored pan sauce. A non-stick pan will not develop fond.
  • Deglaze pan. Another essential step to making a good pan sauce. Adding Mirin and scraping off the browned bits develops so much flavor!
  • Save pork chop juice. While making the pan sauce, set aside the pork chops on a separate plate. They will release juice. Make sure to add back to the pan sauce when finishing off the pork chops!

More Pork Recipes

korean pork chops with kimchi pan sauce on plate, served with rice

Korean Pork Chops with Kimchi Pan Sauce

The Subversive Table | Lis Lam
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.
5 from 2 votes
Prep Time 2 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine Fusion Food, Korean
Servings 2
Calories 260 kcal

Equipment

  • Cast Iron Pan or Stainless steel skillet

Ingredients
  

  • 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
 

  • Season pork chops. Salt and pepper the pork chops generously on both sides.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve. Divide pork chops and kimchi pan sauce evenly between two plates. Spoon remaining sauce over the pork chops. Serve immediately with rice. Enjoy!

Notes

* Feel free to use any kind of pork chop available. Adjust the cooking time so they do not overcook or undercook. Thick, bone-in pork chops will take longer.  Boneless or thinner pork chops will cook quickly.

Nutrition

Calories: 260kcalCarbohydrates: 14gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 579mgPotassium: 587mgFiber: 1gSugar: 8gVitamin A: 59IUCalcium: 30mgIron: 2mg
Keyword Kimchi, Pan Sauce, Pork Chops
Tried this recipe?Let us know how it was!
15 minutes, All Recipes, Kimchi, Korean, Main, Pork, Weeknight Meals

One Comment

  1. 5 stars
    Easy to follow recipe! I prepared this for the first time and my wife and I loved the pork chops! Thank you!

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