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–+ servings

Kimchi Pork Chops with Kale Dinner Recipe

This dinner recipe transforms pork chops and kale into a vibrant, flavorful dish with the addition of kimchi, sake, and fish sauce.
The savory umami from the kimchi pairs perfectly with seared pork chops and tender kale, creating a quick and exciting meal.
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Cook Time 25 minutes
Total Time 25 minutes
Course Dinner
Cuisine Korean-Inspired
Servings 2

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.
Keyword dinner recipe, easy kale recipes, kimchi pork chops, pork chop and kale recipe, quick dinner ideas, savory pork recipes
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