- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus marinating
- Effort: easy
- 4 pork chops
- 4 tbsp soy sauce
- 3 tbsp clear honey
- 2.5cm knob of ginger, peeled and grated
- 2 clove garlic, peeled and finely chopped
- cayenne pepper
- 3 tbsp sunflower oil
- 2 tbsp sesame seeds
- 250 g spinach, picked and washed
For the vinaigrette
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1 tsp caster sugar
- 80 ml sunflower oil
- 1 small red onion, thinly sliced
- ½ cucumber, seeds removed and thickly sliced
- 1 red pepper, cut into 1cm dice
- small bunch of coriander, leaves picked form the stalks and sliced
- salt, and freshly ground black pepper
1. Preheat the oven to 190°C/gas 5.
2. In a large bowl, stir the soy, honey, ginger and garlic together with 2 good pinches of cayenne pepper. Add the pork chops and turn them in the mixture so that they are completely coated. If possible, leave the chops to marinate for an hour or so.
3. Transfer the chops to a plate and keep the marinade. Heat the sunflower oil in a large frying pan and fry the pork chops for a couple of minutes each side. Transfer the chops to an ovenproof dish and sprinkle over the sesame seeds. Bake for 8-10 minutes.
4. While the pork chops are cooking, make the vinaigrette. Mix the vinegar together with the water and a little salt and sugar, and then whisk in the sunflower oil. Add the red onion, the cucumber, the pepper and the coriander.
5. Dress the spinach in the vinaigrette and serve immediately with the pork chops.
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