Pork Chops With Warm Kimchi Food
BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW
Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
- Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
- Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
- Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
- Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
VIETNAMESE "KIMCHI" AND PORK CHOPS STEW/SOUP???
By request from board. I never cooked this dish with a recipe before, so please bear with me, and adjust it to your taste. Thank you.
Provided by Nolita_Food
Categories Stew
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Squeeze salt water out of the pickled greens.
- Wash pork chops carefully.
- You might want to boil them once to get rid of the smell of marrow.
- Heat oil in a big pot over high heat.
- Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
- Add salt, pepper and hot sauce to your taste.
- The pickled mustard greens is salty and sour, so go easy on the salt a bit.
- Stir everything around for 4-5 minutes.
- Add water, cover and let it simmer.
- Normally I leave the pot simmering for about an hour or more, since I like the chops well done.
Nutrition Facts : Calories 213.1, Fat 14.4, SaturatedFat 3.7, Cholesterol 50.6, Sodium 135.1, Carbohydrate 4.3, Fiber 1.3, Sugar 2.8, Protein 16.1
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- Heat cast iron pan on medium high heat until smoking. Add 1 tsp neutral oil and swirl around in pan.
- Meanwhile, salt and pepper the pork chops on both sides. When the pan is hot, add the pork chops to the pan. DO NOT DISTURB! Cook on one side until nicely browned, about 3-4 minutes. Flip and cook until browned on the other side, another 2-3 minutes. It's ok if they are not fully cooked; they will finish cooking in the pan sauce. Remove and set aside.
- Lower heat to medium. Add Mirin and scrape up bits from the pan with a spatula, working quickly so the Mirin does not evaporate completely. This should take 30-60 seconds.
- Add kimchi and saute until soft and golden orange in color, about 5-7 minutes. Use the spatula to stir the kimchi around in the pan. When the kimchi is fully cooked, add water. The "sauce" should bubble and reduce until dark red and somewhat thickened. There should be enough liquid to coat the bottom of the pan.
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