Kimchi Butter Pork Chops

Whilst I 100% think you should make these stupidly simple, very delicious Kimchi Butter Pork Chops for dinner tonight, this recipe post isn’t really about pork chops.

Yes, I’ve included my recipe for the chops at the bottom – simply pan fried until nutty and golden in a little oil and butter, and finished with a glossy, rich, tangy kimchi, French butter and sake sauce (perfect to serve with either jasmine rice or mashed potato and greens) but really I’m here to talk about the frying pan I cooked them in.

Some weeks ago now the guys at Olav – who have just launched their range of copper core cookware in the UK – got in touch asking if I wanted to try out one of their pans. Now, whilst I usually try and cut down on the kitchen clutter I’ve been after a new one where the non-stick is starting to wear on my all purpose one, and one of Olav’s USP’s is that they re-coat the non-stick for you when it wears out so you can save on getting a new pan.

One of my kitchen struggles for quite some time has been getting enough char on the fat of pork and lamb chops away from the barbecue at the same time as not over-cooking the meat. The answer, it turns out, was to use this brilliantly conducting pan which renders out the fat cap on any chop like a dream: I also love that it’s wonderful conductivity means I can fry sunnyside up eggs to get perfectly cooked through whites but still runny yolks better than in any other pan I own, and because the copper is hidden inside, I don’t have to worry about caring for the tricky metal – and it can go in the dishwasher!

Not only has this pan transformed the chops for these Kimchi Butter Pork Chops, it has also upgraded my standby favourite of Smoky Paprika Butter Pork Chops forever.

Not shown in this post it also comes with a handy glass lid, because there are not enough lidded frying pans in this world, and for making things like frittatas, they’re a lifesaver.

Seriously, if you need a frying pan or saucepan upgrade, or you just want to treat yourself, get an Olav pan. You can choose from a big range of sizes, and also buy them uncoated if you’re not really a non-stick person. I’ve got my eye on their Copper Core Wok now I’ve seen how well the frying pans conduct heat. As a little treat for reading this far into the post (!) use the code RACHELPHIPPS10 to get 10% off your order!

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Kimchi Butter Pork Chops

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Pan Fried
  • Diet: Gluten Free


These simple, pan-fried pork chops are finished in a rich, glossy, kimchi, butter and sake sauce – perfect for serving over either steamed jasmine rice or mashed potatoes with your favourite greens on the side.


  • light oil
  • 2 x thick cut pork chops
  • freshly ground salt and black pepper
  • 50g (1 3/4 oz) unsalted butter
  • 160g (5 1/2 oz) kimchi, roughly chopped
  • cooking sake
  • finely chopped chives, for serving


  1. Heat a splash of oil in a medium, non-stick frying pan set over a high heat.
  2. Season the chops well and using a pair of tongs and holding them in place if necessary, stand them up so that the fat cap cooks until it is charred, crisp and golden. This should take about 5 minutes.
  3. Sit the chops down and add a little of the butter to the pan to help the chops brown. Cook until nutty and golden on each side, and remove from the pan, covering them with foil to keep warm.
  4. Turn the heat down to medium and add the kimchi, frying for a minute until cooked and caramelised. Deglaze the pan with a very generous splash of sake, and add the butter, stirring it in to make a glossy sauce.
  5. Return the chops to the pan and allow to cook through for 5 minutes, turning them halfway.
  6. Serve garnished with fresh chives.