45 minutes
Serves 4-6
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Ingredients:
Marinade:
- 3 Tbsp (45ml) olive oil or canola oil
- 3 Tbsp (45ml) PnP crushed garlic & ginger
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) honey or brown sugar
- 3 Tbsp (45ml) apple cider vinegar
- 1-2 red chillies, deseeded and chopped
- Juice (60ml) and grated peel of 1 lemon
- 4-6 pork chops
- Salt and milled pepper
Slaw:
- 2 Granny Smith apples, cut into matchsticks
- 3 spring onions, sliced
- 2 bulbs fennel, thinly sliced
- 3 Tbsp (45ml) apple cider vinegar
- ¼ -½ cup (60-125ml) tangy mayonnaise
- Handful fresh mint, chopped
Method
- Combine marinade ingredients in a pot on medium heat.
- Cook for about 5-8 minutes until sugar has dissolved. Cool.
- Season pork chops, place in a dish and pour over the marinade.
- Marinate for 10-25 minutes at room temperature.
- Fry pork chops over medium heat, about 5-8 minutes per side.
- Add leftover marinade to the pan and cook until sticky.
- Combine all slaw ingredients and season.
- Serve sticky pork chops with slaw on the side.