Sunday, July 21, 2013

Honey Soy Porkchops with Light Salad

There is nothing better than cooking a great meal for family and everyone REALLY enjoying it.  Could've been that it was a great summer evening as well.  


This meal was simple to put together and great to present.  It was one of the few times I was cooking with the other white meat (pork), but since they have lightened the ban on the cook to temperature on pork, it tastes so much better.  I have always been a fan of medium to medium rare - make it so tender - style meat and pork is no different.  Actually, on steaks, I always lean closer to med-rare/rare...especially topped with a blue cheese crumble ...but that's a whole different meal.

The meal tonight included a nice summer breeze, a simple white wine, a simple citrus salad and the super powerful and sweet pan cooked pork chop.  YUM!!!  


Honey Soy Pork Chops with Light Salad

    Ingredients:




  • 4 thick pork chops
  • ¾ cup soy sauce
  • ½ cup honey
  • 3cm (1.18 inches) piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 chili, finely chopped (seeds removed if needed)
  • juice of 1 lemon


  • Salad Ingredients:

    • mixed salad leaves
    • sugar snap peas

    Dressing Ingredients:
    • 3 tablespoons olive oil
    • 3 tablespoons lemon juice
    • salt & pepper to taste

    Preparation: 
    • To make the pork chops, combine the soy sauce, honey, ginger, garlic, chili & lemon juice in a mixing jug and mix well.
    • Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes up to 2 hours.
    • When you are ready to cook the chops, heat a pan over high heat and fry the chops, basting with the sauce until cooked through and sticky.
    • To make the salad, combine the leaves and the sugar snap peas.
    • Combine the dressing ingredients and mix well. Pour over the salad.
    • Serve the salad with the cooked pork chops.

    Happy Cooking!!!

    **Recipe from Simply Delicious Website

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