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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