When a restaurant gets a pork chop

Pork chop is an extremely versatile vegetable, versatile in that it can be used in soups, salads, stews, stir-fries, stinging-hot Chinese or Japanese dishes, and as a condiment.

But if you want to get creative with it, it can also be used to make delicious sauces, stoves, starchy dishes, or as a salad dressing.

It’s one of the main ingredients in some of the best-known Asian-inspired dishes.

Now it’s coming back.

Pork chop, or kimchi, is returning to the menu in New York City restaurants.

It’ll be served as a side dish in all three of the city’s newest Korean-inspired restaurants.

The new restaurants will open at 7 p.m.

Wednesday, Nov. 25, with menus in progress. 

New York City restaurant owners will begin serving kimchis at the new restaurants at 7:30 p.c.

Wednesday at a spot near Central Park, which has long been home to the famous Chinatown landmark.

New York restaurateurs will also begin serving the meat on the grill at the Kogi Park location, in a space where the restaurant’s former kitchen once stood. 

The New York Times recently named the Korean-influenced cuisine a best of New York food. 

It has also won a slew of awards, including the Restaurant of the Year from the New York-based International Association of Culinary Professionals, as well as the James Beard Foundation’s best new restaurant award. 

Korean-inspired cuisine has gained a foothold in New Zealand and Australia.

The chef in charge of the New Zealand outpost of the popular South African chain Restaurant Bistro, Peter Kuzmin, was recently named chef of the year by New Zealand’s Independent Restaurant Awards. 

In Australia, it was the dish that got chef Andrew Poulter to open the first ever Kogi Bar, a Kogi joint near Melbourne. 

And last year, the restaurant in New Brunswick, Nova Scotia, which features a Korean fusion restaurant, received a Michelin star for its barbecue pork chops.

The New Orleans-based restaurant Kogi opened in October 2015.

The restaurant will be open from 8 a.m.-5 p.s.m., 7 days a week.

The chefs behind it will be able to take a break from cooking to enjoy a bowl of Kogi and enjoy some of their friends over dinner.