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Pork Porterhouse with Kimchi Butter and Watercress Namul
PORK FOODSERVICE20Ingredients
25Minutes
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Description
To Serve: Plate Namul with Pork chop on top and vegetables on the side.
Ingredients
US|METRIC
2 SERVINGS
- 2 Porterhouse pork chop (½-in. thick)
- salt
- pepper
- 2 Tbsp. oil
- 1 Tbsp. chives (thin rings)
- 1/4 cup kimchi (prepared, minced)
- 2 Tbsp. butter (softened)
- 2 bunches Chinese Watercress (washed, rough chop)
- 1 Tbsp. oil
- 1/2 tsp. toasted sesame oil
- 1 garlic clove (minced)
- red pepper (crushed, pinch)
- 1/4 cup green onion (thinly sliced)
- 1/2 tsp. black sesame seeds
- salt
- pepper
- 1/2 cup shiitake mushrooms (whole)
- 2 baby bok choy (halved)
- 1 Tbsp. oil
- 1 Tbsp. soy sauce
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Directions
- For the Kimchi Butter: In a bowl, mix kimchi and butter until smooth paste forms, set aside.
- For the Pork: Add oil to skillet over medium-high heat. Sear chops on both sides. Reduce heat to medium and cook until internal temperature reaches 145ºF. Remove from pan, top with kimchi butter, let rest 3 minutes.
- For the Watercress Namul: In the same skillet, add oil, garlic and crushed red pepper. Sauté for 2 minutes. Add watercress and onion, season with salt and pepper. Once watercress is wilted, turn off heat and add sesame oil and sesame seeds. Remove from pan and set aside.
- For the Sautéed Vegetables: Wipe out skillet. Add oil over medium-high heat and quickly sauté mushrooms and bok choy for 2 minutes. Add soy sauce and coat vegetables.
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