Sticky Honey & Soy pork chops
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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
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To make the pork chops, combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well.
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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.
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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.
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To make the salad, combine the leaves and the sugar snap peas.
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Combine the dressing ingredients and mix well. Pour over the salad.
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Serve the salad with the cooked pork chops.
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[…] of spicy food, you can of course leave the chilli out or add a smaller quantity. Alternatively, the Soy & Honey glaze I put on these pork chops will work just as […]
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What does 3 cm pieces of ginger mean?
A 3cm piece of fresh ginger is around 1 inch of fresh ginger.
Will this marinade work just as well on pork fillet too?
Absolutely Kelly. This is also magic on chicken breasts and thighs.
Are you frying the pork chops in any oil or just put them in the pan?
No, I just use a non-stick pan because the marinade has oil in it already.
Are you cooking the pork chops in any oil or just put them in the pan by themselves?
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! 🙂
Only a pleasure Michelle.
Can u use ground ginger vs freshly grated ginger? Thanks!
Yes you can, Laura.
what type of “Chili”?
Red chilli, as hot as you can handle.
Perfect timing. Just what I needed to add inspiration to the defrosting chops for supper. Thank you.
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!