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Pork Chops with Kimchi, Scallions and Browned Butter
Tart, spicy kimchi complements and contrasts sweet, juicy pork in this single-skillet meal. We begin by searing the pork chops until caramelized, then use the remaining fat to build a bright, kimchi-based pan sauce, balanced by rice vinegar and mirin (sake is a good, and slightly more savory, substitute). Browned butter contributes rich, nutty notes, bringing everything together. The chops finish cooking in the sauce, so don’t worry if they’re underdone after their initial sear. Serve with steamed rice, greens or both.
1-inch-thick bone-in, center-cut pork loin chops (about 8 ounces each), patted dry
Kosher salt and ground black pepper