Vietnamese Kimchi And Pork Chops Stewsoup Recipes

Steps:

• Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
• Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
• Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.
• DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

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.