Korean Fusion: Kimchi and Pepper Stuffed Pork Chops

Pork and kimchi go well together, so why not put them together in a stuffed chop dish?. The kimchi inside the pork chop takes the flavor to a whole new level. This is a simple dish that is satisfying, and can be ready in half an hour.

Servings: 4

Recipe Type: Fusion, Main Dish, Meat, Pork


2 pounds Pork Sirloin Chops (4 thick cut chops, about 1/2 pound each)

4 ounces Kimchi

2 each jalapeno peppers

2 each Red chili peppers

1/2 teaspoon salt

1 teaspoon coarse ground black pepper


3 tablespoons Spicy Korean Chicken & Pork Marinade


Pre heat oven to 425.

Make a “pocket” in each pork chop by cutting an “X” in the center with a sharp pairing knife. Make sure to cut just short of halfway into the meat. Insert the knife into the “X” at a shallow angle and rotate the knife through the meat without cutting all the way through.

Remove stem and seeds from the peppers, then fine chop (mince) the peppers.

Fine chop (mince) the kimchi.

Mix the minced peppers and kimchi together.

Divide the kimchi/pepper mix into four equal portions, then stuff each chop with one portion.

Lightly salt and pepper each side of the chops and let stand for ten minutes.

Place the chops on an oiled wire rack and place on the center oven rack. (Place a foil lined cookie sheet under the wire rack for easier clean up)

Bake at 425 for about twenty minutes (Ovens vary so cook until the chops reach your desired “doneness”).

Finish under the broiler for a few minutes until well browned on the top.

Serve with your choice of sides.