Sticky Porkchops
Simple chinese inspired sticky porkchops.
Served with steamed jasmine rice and steamed broccoli.
Ingredients for 2
- 2 Pork chops
- 1 heaped tbsp honey
- 1 ½ Garlic cloves, crushed
- ¼ cup soy sauce
- ½ tbsp olive oil
- Ginger (thumb sized piece), sliced
- ½ tbsp Chinese Five Spice
Side: Steamed jasmine rice
- ⅔ cup jasmine rice
- 1 cup water
Side: Steamed broccoli
- 8 oz frozen broccoli florets
- 1 tsp butter
- ¼ lemon
Instructions
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Fill a shallow dish with soy sauce to about half the thickness of your porkchops. The level shouldn't be able to fully submerge them.
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Mix in the honey until fully combined with the soy sauce, then mix in the garlic, ginger and chinese five spice.
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Place your porkchops in the dish, then flip them.
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Cover the dish with clingfilm, then chill in the fridge for 1h 30mins.
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Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins.
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About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.
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Heat some olive oil in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through.
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Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.
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Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving.