Description
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.
Ingredients
Scale
- 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
Instructions
- Heat a splash of oil in a medium, non-stick frying pan set over a high heat.
- 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.
- 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.
- 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.
- Return the chops to the pan and allow to cook through for 5 minutes, turning them halfway.
- Serve garnished with fresh chives.