Sticky Honey & Soy pork chops
Need a gluten free and dairy free main course? Sticky Honey & Soy pork chops could be a tremendous recipe to try. One serving contains 488 calories, 35g of protein, and 20g of fat. This recipe serves 4. For $3.13 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 623 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up chilli, garlic cloves, salad mix, and a few other things to make it today. It is brought to you by Simply Delicious Food. Overall, this recipe earns a tremendous spoonacular score of 83%. Sticky honey soy pork chops, Honey-Soy Pork Chops, and Honey-Soy Pork Chops are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 chilli, finely chopped (seeds removed if needed)
2 garlic cloves, minced
3cm piece of fresh ginger, grated
½ cup honey
juice of 1 lemon
3 tablespoons lemon juice
3 tablespoons olive oil
4 thick pork chops
mixed salad leaves
salt & pepper to taste
¾ cup soy sauce
sugar snap peas
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. To make the pork chops, combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well.
2. 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.
3. Combine the dressing ingredients and mix well.
4. Pour over the salad.
5. Serve the salad with the cooked pork chops.
Nutrition Information:
covered percent of daily need
