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Broccoli & kimchi pan with maple roasted pork chops



Ingredients

  • 1
    tablespoon of reduced sodium soy sauce
  • 1 tablespoon of pure maple syrup
  • 1 / 2 teaspoons of paprika flakes
  • 4 pork chops with bones (1/2 inch thick, 1 pound in total)
  • 1 large shallot
  • kosher salt
  • 1 tablespoon olive oil
  • 1 large bunch of broccoli (1 1 / 2 pounds), cut into florets (about 6 cups)
  • 1 cup kimchi (7 ounces)
  • 1 tablespoon sesame oil

Directions

  1. Mix the soy sauce, maple syrup, and red pepper flakes in a flat casserole dish. Add the pork and turn evenly. Leave to boil. While marinating the pork, halve the shallot and cut into thin slices.
  2. Remove the pork from the marinade and wipe off the excess. Reserve the marinade. Lightly season the pork with salt on both sides. Heat the oil in a large pan over medium heat. Add the pork and cook by turning it once until it is browned in the middle and barely pink, about 12 minutes. Transfer the pork to a cutting board.
  3. Add the shallots to the same pan and stir well. Add the broccoli, a generous pinch of salt and 1/4 cup of water. Stir and scrape all browned pieces out of the pan and then distribute the broccoli in a uniform layer. Cover and cook until the broccoli is light green and crisp, 2 to 3 minutes.
  4. Unwrap, add the reserved marinade and bring to a boil. Add the kimchi and stir for about 1 minute. Distribute on 4 serving plates.
  5. Place each chop plate on a plate and pour any accumulated juices on it. Drizzle with the sesame oil.

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