Seared pork chops with kimchi from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 184) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vermouth for white wine.

  • chawkins on January 19, 2019

    Interesting recipe with very good result. I marinated for 6 hours and the chops were moist and tender, will definitely make again.

  • Rinshin on April 21, 2016

    I had very fermented kimchi I wanted to use up for flavoring. I used shio koji instead of salt brine to soften the pork chops. I changed this recipe a bit. Following the recipe, I pan fried the pork chops and removed while the same pan was used for pan fried green peppers along with onion slices and kimchi in a small amt of oil. Then added 1/2 C vermouth and 1/2 C beef broth along with small honey. Tasted and it really tempered the sour and over fermented kimchi. I put the pork chops back in and covered the pan for quick braising. Pull the chops out and reduced the sauce with the addition of butter. I was very surprised to find that this had a very good taste which went well with pork. I think the addition of kimchi, onion, and green pepper slices really improved the taste.

  • pistachiopeas on April 12, 2015

    Loved this and would make it again in a heartbeat. Super simple and the kimchi gets transformed during the cooking process.

  • jayg312 on May 30, 2011

    Another favorite in this book. Mind that you don't reduce too much after deglazing. Also, remember the marinating time of least 30 mins (and up to 24 hrs).

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