Sticky Honey & Soy pork chops

Sticky Honey & Soy Pork Chops

Simpler than these incredible pork chops you won’t easily find! Whilst editing the photos for this post I started salivating thinking about the sticky, sweet meat flavoured with soy, ginger and a hint of chilli.

Sticky Honey & Soy Pork Chops

So often I feel pressured (by myself) to create absolute masterpieces for dinner and I often forget that sometimes the simpler and more  straight-forward a recipe, the more rewarding the eating will be. And nowhere is this truer than with these delicious pork chops. Honey, soy, ginger & chilli is by no means a new combination but one that works so well with pork. And when paired with a simple salad of mixed leaves, sugar snap peas and a zingy dressing, makes for a perfect simple supper.

Sticky Honey & Soy Pork Chops



5.0 from 1 reviews
Sticky Honey & Soy pork chops
 
Prep time
Cook time
Total time
 
Recipe type: Dinner,
Serves: 4
Ingredients
  • 4 thick pork chops
  • ¾ cup soy sauce
  • ½ cup honey
  • 3cm piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 chilli, finely chopped (seeds removed if needed)
  • juice of 1 lemon
to serve
  • mixed salad leaves
  • sugar snap peas
dressing
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • salt & pepper to taste
Instructions
  1. To make the pork chops, combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well.
  2. Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes up to 2 hours.
  3. When you are ready to cook the chops, heat a pan over high heat and fry the chops, basting with the sauce until cooked through and sticky.
  4. To make the salad, combine the leaves and the sugar snap peas.
  5. Combine the dressing ingredients and mix well. Pour over the salad.
  6. Serve the salad with the cooked pork chops.
 

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://www.aninas-recipes.com Anina @ Aninas Recipes

    Hi Alida,
    I just love the combination of that sticky sauce – I constantly find myself declaring my favourite ingredients or combinations – never does one last long though until the next recipe! Will definitely be listing this one on my dinner to do list!! Thanx!

  • Ann

    Perfect timing. Just what I needed to add inspiration to the defrosting chops for supper. Thank you.

  • Donna

    what type of “Chili”?

    • http://www.simply-delicious-food.com Alida Ryder

      Red chilli, as hot as you can handle.

  • Laura

    Can u use ground ginger vs freshly grated ginger? Thanks!

    • http://simply-delicious-food.com/ Alida Ryder

      Yes you can, Laura.

  • Michelle

    Made these tonight, and they were very good! I’m thinking I’ll cook the sauce down a bit next time so it sticks a bit more, but the flavor was really nice. :) Thanks so much for the recipe! :)

    • http://simply-delicious-food.com/ Alida Ryder

      Only a pleasure Michelle.

  • Mrs. Bossy to you…

    Are you cooking the pork chops in any oil or just put them in the pan by themselves?

  • Mrs. Bossy to you…

    Are you frying the pork chops in any oil or just put them in the pan?

    • http://simply-delicious.co.za/ Alida Ryder

      No, I just use a non-stick pan because the marinade has oil in it already.

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