Thick-cut pork chops. Pan sauce made from kimchi and a little booze. 3 ingredients. 15-minutes. Survival food that tastes like a Korean feast.
Course: Dinner, Main Course
Cuisine: Fusion Food, Korean
Keyword: Kimchi, Pan Sauce, Pork Chops
Author: The Subversive Table | Lis Lam
Cast Iron Pan
2bone in, 3/4 inch. porkchops
1cupkimchi(preferably old and well fermented)
1/4 cupMirin, Korean sweet cooking wine(rice wine will also work, although it won't be as sweet)
Heat cast iron pan on medium high heat until smoking. Add 1 tsp neutral oil and swirl around in pan.
Meanwhile, salt and pepper the pork chops on both sides. When the pan is hot, add the pork chops to the pan. DO NOT DISTURB! Cook on one side until nicely browned, about 3-4 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.
Lower heat to medium. Add Mirin and scrape up bits from the pan with a spatula, working quickly so the Mirin does not evaporate completely. This should take 30-60 seconds.
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 fully cooked, 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 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.
Transfer pork chops and kimchi evenly between two plates. Spoon remaining sauce over the pork chops. Serve immediately with rice. Enjoy!
* 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.Â Boneless or thinner pork chops will cook quickly.