Careme

Ingredients

• Harris Teeter Boneless Center Cut Pork Chops Thin Cut 1 lb (usually 2 thin chops) $6.49 (reg) / 1 lb
• Nasoya Spicy Vegan Cabbage Kimchi 1 cup kimchi, chopped (plus 2 Tbsp juice) $4.99 (sale) / 14 oz
• Green Cabbage 1/2 small head (about 4 packed cups), thinly sliced $0.99 (sale) / 1 lb
• Kroger® Sliced White Mushrooms 8 oz $1.24 (sale) / 8 oz
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion, thinly sliced $1.99 (sale) / 3 lb
• Garlic 2 cloves, minced $0.60 (sale) / 1 ct
• Rice (white or brown) 1 cup cooked, for serving (optional but recommended)
• Soy sauce 1 1/2 Tbsp
• Brown sugar or honey 1 Tbsp
• Gochujang (optional but great) 1–2 tsp
• Neutral oil (avocado/canola) 2 Tbsp, divided
• Sesame oil (optional) 1 tsp
• Rice vinegar or lime juice 1 tsp
• Black pepper To taste

Instructions

1. Prep: If serving with rice, start it first (cook enough for 1 cup cooked rice total for 2 people, or more if you want leftovers).
2. Prep: Thinly slice 1/2 onion, mince 2 garlic cloves, thinly slice about 4 cups cabbage, and chop 1 cup kimchi. Keep 2 Tbsp kimchi juice aside.
3. Make quick pork glaze: In a small bowl mix 1 1/2 Tbsp soy sauce, 1 Tbsp brown sugar (or honey), 1–2 tsp gochujang (optional), and 1 tsp rice vinegar (or lime juice).
4. Cook mushrooms: Heat a large skillet over medium-high. Add 1 Tbsp neutral oil. Add 8 oz sliced mushrooms and cook 5–7 minutes, stirring occasionally, until browned. Add a pinch of pepper and a tiny splash of soy sauce if you like. Transfer mushrooms to a bowl.
5. Cook pork chops: In the same skillet over medium-high heat, add 1 Tbsp neutral oil. Add the 1 lb thin pork chops. Cook 2–3 minutes per side until nicely browned and just cooked through.
6. Glaze pork: Reduce heat to medium. Pour the glaze over the chops and simmer 30–60 seconds, turning the chops to coat, until glossy. Transfer pork to plates.
7. Kimchi–cabbage skillet side: Add the sliced 1/2 onion to the skillet (add a teaspoon of oil if dry). Cook 2 minutes. Add 2 minced garlic cloves for 30 seconds. Add sliced cabbage plus 2 Tbsp kimchi juice and cook 3–5 minutes until wilted but still a little crisp. Stir in the chopped kimchi and cook 1 minute more. Finish with 1 tsp sesame oil (optional).
8. Serve: Plate glazed pork chops with the kimchi–cabbage and the seared mushrooms. Spoon any extra glaze from the pan over the pork.