Pork Porterhouse With Kimchi Butter And Watercress Namul

• 2 Porterhouse pork chop 1/2-in. thick
• salt
• pepper
• 2 tablespoons oil
• 1 tablespoon chives thin rings
• 1/4 cup kimchi prepared, minced
• 2 tablespoons butter softened
• 2 bunches Chinese Watercress washed, rough chop
• 1 tablespoon oil
• 1/2 teaspoon toasted sesame oil
• 1 garlic clove minced
• red pepper crushed, pinch
• 1/4 cup green onion thinly sliced
• 1/2 teaspoon black sesame seeds
• salt
• pepper
• 1/2 cup shiitake mushrooms whole
• 2 baby bok choy halved
• 1 tablespoon oil
• 1 tablespoon soy sauce

1. For the Kimchi Butter: In a bowl, mix kimchi and butter until smooth paste forms, set aside.
2. For the Pork: Add oil to skillet over medium-high heat. Sear chops on both sides. Reduce heat to medium and cook until internal temperature reaches 145u0b0F. Remove from pan, top with kimchi butter, let rest 3 minutes.
3. For the Watercress Namul: In the same skillet, add oil, garlic and crushed red pepper. Saute for 2 minutes. Add watercress and onion, season with salt and pepper. Once watercress is wilted, turn off heat and add sesame oil and sesame seeds. Remove from pan and set aside.
4. For the Sauteed Vegetables: Wipe out skillet. Add oil over medium-high heat and quickly saute mushrooms and bok choy for 2 minutes. Add soy sauce and coat vegetables.

pork chop ubdin, salt, pepper, oil, thin rings, butter, bunches chinese, oil, sesame oil, garlic, red pepper, green onion, black sesame seeds, salt, pepper, shiitake mushrooms, baby bok choy halved, oil, soy sauce

Taken from www.yummly.com/recipe/Pork-Porterhouse-with-Kimchi-Butter-and-Watercress-Namul-2508356 (may not work)