Vietnamese kimchi and Pork Chops Stew/soup???

• 2 medium tomatoes, cut into wedges
• 3 cups pickled mustard greens
• 12 lb pork chop, cut into 2 inch lengths
• 1 tablespoon canola oil
• 1 tablespoon chili sauce
• 6 cups water
• salt
• pepper

1. Squeeze salt water out of the pickled greens.
2. Wash pork chops carefully.
3. You might want to boil them once to get rid of the smell of marrow.
4. Heat oil in a big pot over high heat.
5. Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
6. Add salt, pepper and hot sauce to your taste.
7. The pickled mustard greens is salty and sour, so go easy on the salt a bit.
8. Stir everything around for 4-5 minutes.
9. Add water, cover and let it simmer.
10. Normally I leave the pot simmering for about an hour or more, since I like the chops well done.

tomatoes, pickled mustard greens, pork chop, canola oil, chili sauce, water, salt, pepper

Taken from www.food.com/recipe/vietnamese-kimchi-and-pork-chops-stew-soup-94705 (may not work)