Sticky Pork Chops with Veggies & Bacon Fried Rice | DonalSkehan.com
  • summer

Sticky Pork Chops with Veggies & Bacon Fried Rice

August 26

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.

  • serves Serves 4
  • time


  1. 1. Heat the oil in a large frying pan over a medium heat. Pat the pork chops dry, add to the pan and cook for 3-4 minutes on each side until golden and cooked through.
  2. 2. Once cooked, remove from the pan and allow the meat to rest.
  3. 3. Heat a large sauté pan over a medium heat. Add the bacon to the pan and fry until crispy and their oils have released into the pan. Add the oil if needed and sauté the onion for 5-6 minutes until soft before adding the garlic and spring onions into the pan along with the rice.
  4. 4. Create a well in the center of the rice mixture. Add beaten eggs to the pan, and cook, stirring occasionally, until eggs are set, about 1 minute. Stir through the soy sauce and fish sauce.
  5. 5. In the same pan as you cooked the pork chops, add the ginger, garlic, chilli and sauté for a minute followed by the broccoli and courgette. Sauté until they’ve picked up a little colour and softened, this will take 5-6 minutes. Return the pork to the pan along with the soy sauce and maple syrup. Baste the meat well with the sauce and season to taste. Serve the chops with the veggies and rice.


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