If you’re looking to break free from boring weekday meals, this dinner recipe is here to save the day. Kimchi pork chops with kale bring together a delightful fusion of bold flavors, vibrant colors, and heartwarming comfort.
It’s a dish that transforms the familiar into something extraordinary with minimal effort. This recipe is perfect for adding a touch of flair to your dinner table without overcomplicating the process.
Why Kimchi and Kale Are a Winning Pair
Kimchi, a staple in Korean cuisine, delivers tangy, spicy, and umami flavors that add depth to any dish.
When paired with kale, a nutrient-packed green, the result is a dish that feels both indulgent and wholesome. The pork chops act as a hearty anchor, balancing the bright and savory notes from the kimchi and greens.
You can adjust the level of spice by selecting mild or spicy kimchi. Kale’s sturdy texture makes it hold up well in the cooking process, soaking up the flavorful sauce while maintaining its tender bite.
Tips for Perfecting This Dish
- Selecting the Pork Chops: Choose thick, bone-in pork chops for extra flavor and juiciness. Look for ones with a bit of marbling for tenderness.
- Kimchi Variety: The type of kimchi you use can dramatically change the flavor profile. Go for store-bought options with bold flavors or try your hand at homemade kimchi for a personal touch.
- Blanching Kale: Blanching the kale before adding it to the skillet ensures it stays vibrant and tender, avoiding any bitterness.
Making It Your Own
This kimchi pork chop dinner recipe is inherently flexible. Here are some ideas to customize it:
- Vegan Option: Swap the pork chops for firm tofu or tempeh. Use vegan fish sauce or soy sauce in the sauce.
- Low-Carb Twist: Serve the dish as-is or pair it with cauliflower rice for a complete low-carb meal.
- Add More Veggies: Enhance the dish by adding mushrooms, bell peppers, or zucchini for added texture and flavor.
- Extra Garnishes: A sprinkle of sesame seeds, a drizzle of sesame oil, or a wedge of lime can elevate the presentation and taste.
A Dinner Recipe That’s Easy & Quick
One of the best things about this recipe is its efficiency. In just 25 minutes, you can have a satisfying and flavorful meal ready to serve. It’s perfect for busy weeknights or as a standout dish at a casual dinner gathering.
The combination of sautéed kale, caramelized pork chops, and kimchi-infused sauce creates a harmonious balance of textures and flavors.
Serving Suggestions
This dish pairs beautifully with simple sides to round out the meal. Here are a few ideas:
- Steamed jasmine rice or brown rice to soak up the flavorful sauce.
- A light cucumber salad dressed with rice vinegar and sesame oil to provide a refreshing contrast.
- Crusty bread for mopping up every last bit of the savory glaze.
Elevate Your Dinner Routine
Kimchi pork chops with kale prove that a dinner recipe doesn’t need to be complicated to impress. With its bold flavors and nutritious ingredients, this dish is a fantastic way to infuse a little excitement into your meals.
Kimchi Pork Chops with Kale Dinner Recipe
Equipment
- Large skillet
- Large pot or kettle
- Colander
Ingredients
- 1 bunch kale stems removed, leaves torn into bite-sized pieces
- 2 tablespoons peanut or safflower oil
- 2 pork rib chops 1 to 1½ inches thick
- Kosher salt and freshly ground black pepper to taste
- ¼ cup sake
- 1 tablespoon brown sugar
- ½ tablespoon Asian fish sauce
- ¾ cup kimchi chopped
- 3 large scallions white and green parts, chopped, plus more for garnish
Instructions
- Blanch the Kale: Heat a large pot of water until boiling. Place the kale in a colander positioned in your sink, then carefully pour the boiling water over it to blanch and drain the leaves simultaneously. Allow the kale to cool in the colander before proceeding.
- Cook the Pork Chops: Warm the oil in a large skillet over medium-high heat. While it heats, season the pork chops with salt and pepper. Once the skillet is hot, sear the pork chops for about 3 minutes on each side until browned. Remove the pork chops and set them aside on a plate.
- Prepare the Sauce: Pour the sake into the same skillet, using a spatula or wooden spoon to loosen any browned bits left behind from the pork. Let the liquid simmer for about a minute until it begins to thicken slightly. Stir in the brown sugar and fish sauce until well combined.
- Combine the Ingredients: Press or squeeze any remaining liquid out of the blanched kale. Add the kale to the skillet along with the chopped kimchi and scallions, stirring to mix everything together. Place the seared pork chops back into the skillet, nestling them into the kale mixture. Cover the skillet and continue cooking over medium heat for about 3 to 6 minutes per side, or until the pork chops are fully cooked through.
- Serve: Divide the pork chops and kale mixture between plates. Garnish with extra chopped scallions before serving.
Notes
- For a spicier kick, choose a fiery kimchi variety.
- This recipe can be made with bone-in or boneless pork chops, but cooking times may vary slightly.
- Substitute spinach for kale if preferred, adjusting blanching time as needed.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.