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
- 3/4 cup soy sauce
- 1/2 cup honey
- 3 cm 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.