Simple chinese inspired sticky porkchops.
Served with steamed jasmine rice and steamed broccoli.
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.
Mix in the honey until fully combined with the soy sauce, then mix in the garlic, ginger and chinese five spice.
Place your porkchops in the dish, then flip them.
Cover the dish with clingfilm, then chill in the fridge for 1h 30mins.
Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins.
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.
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.
Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.
Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving.