gingery pork chops
How to make gingery pork chops recipe
Serves 4
Preparation time 15 minutes, Cooking time 20 minutes
Ingredients:
4 lean pork chops, about 150 g (5 oz) each
3.5 cm (1½ inch) piece of fresh root ginger, peeled and grated
1 teaspoon sesame oil
1 tablespoon dark soy sauce
2 teaspoons stem ginger syrup or runny honey
Dressing
1½ tablespoons light soy sauce
juice of 1 blood orange
2 pieces of stem ginger, finely chopped
Salad
2 large carrots, peeled and coarsely grated
150 g (5 oz) mangetout, shredded
100 g (3½ oz) bean sprouts
2 spring onions, thinly sliced
2 tablespoons unsalted peanuts, roughly chopped (optional)
Method:
Place the pork in a shallow ovenproof dish and rub with the ginger, sesame oil, soy sauce and stem ginger syrup or honey until well covered. Leave to marinate for 10 minutes.
Make the dressing. Mix together all the ingredients in a bowl and set aside for the flavours to develop.
Cook the pork in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until cooked through but still juicy.
Meanwhile, mix the carrots, mangetout, bean sprouts and spring onions in a large bowl. Just before serving, toss with the dressing and pile into serving dishes. Sprinkle with the peanuts, if using, and top with the pork chops, drizzled with cooking juices. Serve immediately with steamed rice.
For pork & ginger stir-fry, replace the pork chops with 4 lean boneless pork loin steaks and thinly slice. Cut the carrots into matchsticks. Heat 1–2 teaspoons sesame oil in a hot wok or large frying pan, add the pork and stir-fry until just cooked.
Add the carrots, mangetout, bean sprouts and spring onions and stir-fry for a further 1–2 minutes. Toss with the dressing and serve immediately, sprinkled with the peanuts, if liked.
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