Marinade
Carrot and Bean Sprout Salad
Marinade
Carrot and Bean Sprout Salad
To make the marinade: Mix all ingredients for the marinade together in a bowl. Place the pork chops and the marinade in a bowl, or a Ziploc bag and mix well, leave to marinate for as long as you can.
To cook the rhubarb: Melt the butter in a medium sauce pan, add the shallots and cook for about 2 minutes to soften. Then add in the rhubarb, grated ginger, orange juice and a little salt and pepper. Bring to the boil then simmer for about 8 minutes until the rhubarb is tender. Add a little honey to taste.
To cook the pork: Heat a grill pan or barbecue to high, add the pork chops and cook for about 5 minutes each side, depending on how thick the chops are.
Meanwhile combine the ingredients for the salad and mix well.
To serve: Once the pork chops are cooked through, removed them from the grill, cover with foil and let rest for a couple of minutes before serving with the Rhubarb and Ginger Sauce, the salad and some baby potatoes.
To make the marinade: Mix all ingredients for the marinade together in a bowl. Place the pork chops and the marinade in a bowl, or a Ziploc bag and mix well, leave to marinate for as long as you can.
To cook the rhubarb: Melt the butter in a medium sauce pan, add the shallots and cook for about 2 minutes to soften. Then add in the rhubarb, grated ginger, orange juice and a little salt and pepper. Bring to the boil then simmer for about 8 minutes until the rhubarb is tender. Add a little honey to taste.
To cook the pork: Heat a grill pan or barbecue to high, add the pork chops and cook for about 5 minutes each side, depending on how thick the chops are.
Meanwhile combine the ingredients for the salad and mix well.
To serve: Once the pork chops are cooked through, removed them from the grill, cover with foil and let rest for a couple of minutes before serving with the Rhubarb and Ginger Sauce, the salad and some baby potatoes.
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