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Chilli Ginger Pork Chops

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This is a weeknight meat and veg meal but not as you know it. We’ve got pan-seared, sticky ginger pork chops, served with crushed potatoes and some beautiful green vegies. Who’s ready to make this for dinner tonight?!

WATCH THIS RECIPE

CHILLI GINGER PORK CHOPS

PREP TIME

10 minutes
COOK TIME

25 minutes
SERVES

2
Ingredients

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

Steps
Step 1

Preheat oven to 200°C/390°F.

Step 2

Pour half the bottle of Sticky Chilli Ginger Marinade over the pork chops.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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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