1
Combine chili paste, brown sugar, ginger, garlic, soy sauce, and sesame oil in small bowl.
2
Place half the mixture in a resealable plastic bag, reserving other half of mixture in bowl.
3
Add pork chops to resealable plastic bag and marinate 1 - 2 hours, or overnight in refrigerator.
4
When ready to cook, heat 1 tablespoon vegetable oil in cast iron or other heavy-bottomed skillet over medium heat and cook pork until golden brown on both sides and a meat thermometer reads at least 145 degrees F at the center of each chop.
5
Remove pork from pan and set aside.
6
Heat remaining 1 tablespoon vegetable oil in skillet over medium heat. Add carrots and peas and cook until tender and slightly starting to brown, about 3 minutes. Add kale until wilted.
7
Reduce heat to low and add reserved sauce to pan and toss with vegetables for one minute.
8
To serve, divide rice among bowls and arrange pork and vegetables on top.
9
Top each bowl with scallion.
