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.
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.
- 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
- mixed salad leaves
- sugar snap peas
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- salt & pepper to taste
- To make the pork chops, combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well.
- 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.
- 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.
- To make the salad, combine the leaves and the sugar snap peas.
- Combine the dressing ingredients and mix well. Pour over the salad.
- Serve the salad with the cooked pork chops.