Time to up the game for pork chop night. This recipe is all about that sticky sauce made from soy sauce and maple syrup, two store cupboard ingredients that transform the humble chop! Serve it with leftover rice fried in bacon fat and you have a dinner with a difference.
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For the pork chops:
1 tbsp toasted sesame oil
4 pork chops
1 courgette, thinly sliced diagonally
200g tenderstem broccoli, sliced into 4cm pieces
2 tsp. finely grated fresh ginger root
1 small garlic clove, crushed
1 red or green chilli, deseeded and finely chopped
2 tbsp. light soy sauce
1 tbsp maple syrup
For the fried rice:
1 tbsp vegetable oil
100g smoked bacon lardons
1 onion, roughly chopped
2 garlic cloves, sliced
4 spring onions, finely sliced
200g leftover cooked rice
2 large eggs, lightly beaten
1 tbsp. soy sauce
1 tbsp. fish sauce