Pork Porterhouse with Kimchi Butter and Watercress Namul Recipe | Yummly
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Pork Porterhouse with Kimchi Butter and Watercress Namul

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To Serve: Plate Namul with Pork chop on top and vegetables on the side.


  • 2 Porterhouse pork chop (½-in. thick)
  • salt
  • pepper
  • 2 Tbsp. oil
  • 1 Tbsp. chives (thin rings)
  • 1/4 cup kimchi (prepared, minced)
  • 2 Tbsp. butter (softened)
  • 2 bunches Chinese Watercress (washed, rough chop)
  • 1 Tbsp. oil
  • 1/2 tsp. toasted sesame oil
  • 1 garlic clove (minced)
  • red pepper (crushed, pinch)
  • 1/4 cup green onion (thinly sliced)
  • 1/2 tsp. black sesame seeds
  • salt
  • pepper
  • 1/2 cup shiitake mushrooms (whole)
  • 2 baby bok choy (halved)
  • 1 Tbsp. oil
  • 1 Tbsp. soy sauce
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    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 145ºF. 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. Sauté 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 Sautéed Vegetables: Wipe out skillet. Add oil over medium-high heat and quickly sauté mushrooms and bok choy for 2 minutes. Add soy sauce and coat vegetables.
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