When seasoned simply with salt and pepper, they remind me of samgyeopsal, or grilled pork belly, the kind of meat you’d eat at a Korean barbecue restaurant, just a different life and low quality fatter (there’s nothing wrong with a little lard). I also love this recipe for thick, bony ribs, because of how simple the palate allows you to enjoy pork: rich, meaty, and just a little bit of pork (but in the best way) . It will make you say, “Oh, what does pork taste like.”
For the even cook, these pork chops are sautéed for a few minutes on each side, then finished in the oven. A simple dipping sauce consisting of sesame oil, salt, pepper, and brown sugar adds a third element of flavor and sets the tone for samgyeopsal. The scallions here are a hallmark of pa muchim, the wonderful gochugaru scallion salad that is often accompanied by samgyeopsal to cut through the meat with its sharp allium power.
https://www.latimes.com/recipe/salt-and-pepper-pork-chops-with-vinegared-scallions Salt-and-Pepper Pork Chops with Vinegared Scallions Recipe