Sticky Gingery Pork Chops
Clock Image
Prep: 15-20 mins
Cook: 25 mins
Sweet and spicy is always a winner. So add a sticky, honey ginger glaze to our high welfare pork chops and dinner’s a Chinese inspired beauty.
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835 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A thumb of ginger
  • A 50g sachet of tamari
  • A 40g jar of honey
  • 2 bone-in pork chops
  • 1 pak choi
  • 2 spring onions
  • 1 red pepper
  • A 200g bag of white basmati rice
From your kitchen
  • 1½ tbsp olive oil
  • 350ml boiling water
You'll need
  • Large bowl or dish
  • Foil
  • Sieve
  • Small pan with a lid
  • Deep frying pan or wok
Step by step this way
  • 1.

    Peel and grate or finely chop the ginger. Pop in a large bowl or dish. Stir in the tamari and honey. Add 1 tbsp olive oil and mix together.

  • 2.

    Add the pork chops to the sticky ginger marinade. Turn to coat. Set aside for 10-15 mins to marinate.

  • 3.

    Separate the pak choi leaves and halve any large ones. Finely slice the spring onions. Halve the pepper. Scoop out the seeds and white bits. Finely slice it.

  • 4.

    Heat your grill to high. Line your gill pan with foil. Rinse the rice under cold running water for a min or two. Tip into a small pan. Add 350ml boiling water. Pop a lid on the pan.

  • 5.

    Bring the rice to the boil. Turn the heat right down. Gently cook for 6 mins till the water has been absorbed. Take off the heat. Leave to steam with the lid on for 2-4 mins to finish cooking the rice.

  • 6.

    While the rice is cooking, pop the chops onto a rack in the grill pan. Grill for 10-15 mins. Turn once while they’re cooking and brush every so often with the leftover marinade.

  • 7.

    Warm ½ tbsp oil in a deep frying pan or wok. Add the spring onions and pepper. Fry over a medium heat for 2 mins. Stir often. Add the pak choi. Fry for another 2-3 mins till the pak choi has wilted.

  • 8.

    When the pork chops are a good golden brown colour and cooked through, serve them with the rice and stir fried veg.

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