Step 1

Season the pork chops on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chops, reduce to medium and cook until browned on the bottoms, about 6 minutes. Flip and cook until lightly browned on the second sides (they will not be fully cooked), about 2 minutes. Transfer to a plate, then pour off and discard all but 1 tablespoon fat from the skillet.

Step 2

Set the skillet over medium and heat the fat until shimmering. Add the kimchi and cook, stirring once or twice, until lightly browned in spots, about 4 minutes. Push the kimchi to the edges of the pan and add the butter to the center. Cook, without stirring, until the butter is browned and smells nutty, about 3 minutes. Stir the kimchi into the butter, then add the mirin and scrape up any browned bits. Add ½ cup water and bring to a simmer over medium-high. Nestle the chops, keeping the more deeply browned sides up, in the kimchi mixture, then add the accumulated juices. Cook, uncovered, until the thickest parts not touching bone reach 135°F, about 6 minutes.

Step 3

Remove the pan from the heat. Transfer the chops to a platter or individual plates. Into the kimchi mixture, stir the kimchi juice, vinegar and about three-fourths of the scallions, then taste and season with salt and pepper. Spoon the mixture over the chops and sprinkle with the remaining scallions.

Step 4

Optional garnish: Toasted sesame seeds OR toasted sesame oil