My dear hubby is busy @ work this month and there are times he comes home really late and tired. Hugs and kisses can do so much so I always cook something that will ease the tension and stress. ;)Ingredients: Marinade: 4 tbsp soy sauce 2 tbsp white sugar 2 tbsp rice wine or mirin 1/4 tsp ground black pepper 2 tbsp sesame oil 4 cloves garlic, minced 2 tbsp minced ginger 6 pork chops (around 1 kilo) For the Kimchi slaw: 1 head Baguio pechay, around 300 grams, cut into 1/2-inch strips (I used cabbage) 1 tbsp rock salt 1 green apple, peeled and julienned (I omit this because my favorite suki didn't have it on stock) For the kimchi dressing: 2 tbsp chili garlic sauce, Lee kum kee (I used my homemade chili sauce) 2 tbsp apple cider vinegar 3 tbsp white sugar 2 cloves garlic, minced 1 tbsp fish sauce 1 tsp sesame oil ground black pepper and cayenne pepper, to taste steamed rice, to serve (optional) Instructions: Make the marinade: Combine all ingredients. Marinate pork chops for 30 minutes to an hour. Make the Kimchi slaw: Toss pechay with salt and set aside for 10 minutes. squeeze out excess liquid and transfer to another bowl. Make the dressing: Mix together all ingredients. Set aside. Combine pechay and apples; toss with dressing. Grill pork chops for 6 to 8 minutes on each side or until fully cooked. Serve with kimchi and steamed rice. Note: I added carrots and onion and made it into a coleslaw instead of kimchi but would love to try the original recipe one of these days. :)Recipe Credits: Yummy Magazine November 2012
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