2 pork loin chops
1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade or Marion’s Kitchen Asian Steakhouse Sticky Chilli Ginger Marinade (go to where to buy to find a store or you can try my homemade version here )
vegetable oil
400g (14 oz) cooked baby potatoes
freshly ground black pepper
½ small Chinese Cabbage, cut in half lengthways
1 cup frozen peas
½ cup chicken stock
sea salt
Preheat oven to 200°C/390°F.
Pour half the bottle of Sticky Chilli Ginger Marinade over the pork chops.
Heat a tablespoon of vegetable oil in a large frying pan over medium-high heat. Sear the pork chops for 2-3 minutes each side, spooning over any excess marinade left from the chops. Place the chops onto a tray and finish cooking in the oven for 12-15 minutes or until cooked through.
In the meantime, place the same pan back over a high heat. Add the cooked and drained potatoes. Use a pestle or a spoon or crush the potatoes slightly. Allow to cook 2-3 minutes each side or until slightly charred. Season with salt and transfer to a large plate and keep warm.
Add another tablespoon of oil to the same pan. Add the cabbage cut side down. Cook for 3-4 minutes or until dark golden brown. Add the peas, the remaining half a bottle of the Sticky Chilli Ginger Marinade and the chicken stock to the pan. Turn the cabbage over in the cooking liquid a couple of times. When the peas are cooked and the sauce has thickened, remove from heat.
Place a cabbage half on each serving plate. Spoon over the peas and some of the sauce. Add the crushed potatoes and top with a pork chop. Spoon over a little more sauce and serve.
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