Broc­coli & Kim­chi Stir-Fry With Maple-Seared Pork Chops

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START TO FIN­ISH: 20 min­utes

1 ta­ble­spoon re­duced-sodium soy sauce

1 ta­ble­spoon pure maple syrup

½ tea­spoon red pep­per flakes

4 bone-in pork chops (½ inch thick; 1 pound to­tal)

1 large shal­lot Kosher salt

1 ta­ble­spoon olive oil

1 large bunch broc­coli (1½ pounds), cut into flo­rets (about 6 cups)

1 cup kim­chi (7 ounces)

1 ta­ble­spoon sesame oil

1. Mix the soy sauce, maple syrup, and red pep­per flakes in a shal­low bak­ing dish. Add the pork and turn to coat evenly. Let stand un­til ready to cook. While the pork mar­i­nates, halve and thinly slice the shal­lot.

2. Re­move the pork from the marinade, wip­ing off ex­cess. Re­serve the marinade. Lightly sea­son the pork with salt on both sides. Heat the oil in a large skil­let over medium heat. Add the pork and cook, turn­ing once, un­til browned and barely pink in the cen­ter, about 12 min­utes. Trans­fer the pork to a cut­ting board.

3. To the same skil­let, add the shal­lots and stir well. Add the broc­coli, a gen­er­ous pinch of salt, and ¼ cup wa­ter. Stir and scrape up all the browned bits from the pan, then spread the broc­coli in an even layer. Cover and cook un­til the broc­coli is bright green and crisp-ten­der, 2 to 3 min­utes.

4. Un­cover, add the re­served marinade, and bring to a boil. Add the kim­chi and stir un­til heated through, about 1 minute. Di­vide among 4 serv­ing plates.

5. Place each pork chop on a plate, driz­zling any ac­cu­mu­lated juices on top. Driz­zle with the sesame oil.

Serves 4

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