Pork Porterhouse with Kimchi Butter and Watercress NamulPORK FOODSERVICE
To Serve: Plate Namul with Pork chop on top and vegetables on the side.
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- 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.