seared pork chop with kim chee

This is a recipe that I saw in the Honolulu Star Bulletin while I was in Hawaii.

Seared Pork Chops with Kim Chee adapted from Honolulu Star Bulletin (3/9/2008)

4 boneless pork chops (1 inch thick)
50 grams (1.7 ounces) kim chee
1 tablespoon rice oil
1/2 cup sake (rice wine)
1 teaspoon honey
1 pat butter

Smear pork chops with kim chee
Marinate for at least 30 minutes, longer is better
Wipe off kim chee and use to make sauce

Sauce: kim chee, sake & honey

Heat oil in skillet
Sear pork for 3 minutes on each side or until golden brown
Reduce heat and simmer until done (about 7 minutes turning once)
Transfer to plate and cover with foil to keep warm

Add sake, honey & kim chee to skillet.
Turn up heat to high and cook for about 3 minutes until most of the liquid evaporates.
Add butter.
If sauce is sour, add more honey.

NOTES: the next time I make this, I think I'll raise the heat, so I'll get a nice sear on the pork, mine was pale. Don't forget to put sauce on your rice, it was heavenly!