Kimchi Pork Chops

Another winner from Melissa Clark.

1 bunch of kale, stems removed, leaves torn

2 tbsp peanut oil

2 pork rib chops

Salt and pepper

1/4 c sake or dry white wine

1 tbsp brown sugar

1/2 tbsp fish sauce

3/4 c kimchi, chopped

3 scallions, sliced thin

Cooked brown rice

Blanch kale and set aside.

Heat a large skillet over medium heat and add oil. Season pork chops with salt and pepper. Sear on both sides about 3 minutes and transfer to a plate.

Add sake or wine to the skillet, scraping up brown bits. Reduce then add sugar, fish sauce, kale and kimchi. Nestle pork into the kale/kimchi mixture and heat until cooked through 3 – 6 minutes.

Divide among plates and garnish with scallions.

Serves 2.

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