There is nothing better than cooking a great meal for family and everyone REALLY enjoying it. Could’ve been that it was a great summer evening as well.
This meal was simple to put together and great to present. It was one of the few times I was cooking with the other white meat (pork), but since they have lightened the ban on the cook to temperature on pork, it tastes so much better. I have always been a fan of medium to medium rare – make it so tender – style meat and pork is no different. Actually, on steaks, I always lean closer to med-rare/rare…especially topped with a blue cheese crumble …but that’s a whole different meal.
The meal tonight included a nice summer breeze, a simple white wine, a simple citrus salad and the super powerful and sweet pan cooked pork chop. YUM!!!
Honey Soy Pork Chops with Light Salad
4 thick pork chops
¾ cup soy sauce
½ cup honey
3cm (1.18 inches) piece of fresh ginger, grated
2 garlic cloves, minced
1 chili, 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
- To make the pork chops, combine the soy sauce, honey, ginger, garlic, chili & 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.