- 4 pork chops, thickly cut and well trimmed
- 6 tablesp. sriracha hot chilli sauce
- 2 tablesp. honey
- 2 tablesp. soy sauce
- A little salt and black pepper
- 1 tablesp. olive oil
- 200g courgettes
- 200g carrots, peeled
- 1 red onion, sliced
- 1 garlic clove, peeled and chopped
To Serve:
- Potatoes,
- A little butter
- Chopped fresh chives
Bookmark Recipe
Chilli Pork Chops
4 people
30 min
Nutrition per serving
-
kcal605kcal
-
protein40g
-
iron2.6mg
-
carbs69g
Ingredients
Main
- 4 pork chops, thickly cut and well trimmed
- 6 tablesp. sriracha hot chilli sauce
- 2 tablesp. honey
- 2 tablesp. soy sauce
- A little salt and black pepper
- 1 tablesp. olive oil
- 200g courgettes
- 200g carrots, peeled
- 1 red onion, sliced
- 1 garlic clove, peeled and chopped
To Serve:
- Potatoes,
- A little butter
- Chopped fresh chives
Method
Copy TextTo make the marinade: Combine the chilli sauce, honey and soy sauce in a small bowl. Place the chops in a dish and pour over half the mixture.
Set aside the rest to serve with the chops. Leave the chops to marinate for 10-15 minutes if you have time.
To cook the chops: Heat a barbeque or grill to high. Season the chops with a little salt and black pepper. Cook for 4-5 minutes on each side, depending on how thick they are.
Prepare the courgettes and carrots by slicing thinly, grating on a coarse grater or spiralizing if you have a machine.
Heat the oil in a large wok. Add the courgettes, carrots, red onion and garlic and stir-fry for a couple of minutes until the vegetable soften. Season with a little salt and black pepper and serve with the chops, potatoes and reserved marinade.
Serve the stir-fried vegetables with the chops, the reserved marinade and some potatoes which have been boiled and tossed in a little melted butter and chives.
The Quality Mark & You
Learn moreMethod
Copy TextTo make the marinade: Combine the chilli sauce, honey and soy sauce in a small bowl. Place the chops in a dish and pour over half the mixture.
Set aside the rest to serve with the chops. Leave the chops to marinate for 10-15 minutes if you have time.
To cook the chops: Heat a barbeque or grill to high. Season the chops with a little salt and black pepper. Cook for 4-5 minutes on each side, depending on how thick they are.
Prepare the courgettes and carrots by slicing thinly, grating on a coarse grater or spiralizing if you have a machine.
Heat the oil in a large wok. Add the courgettes, carrots, red onion and garlic and stir-fry for a couple of minutes until the vegetable soften. Season with a little salt and black pepper and serve with the chops, potatoes and reserved marinade.
Serve the stir-fried vegetables with the chops, the reserved marinade and some potatoes which have been boiled and tossed in a little melted butter and chives.
