|4.00||pork — loin chops, fat trimmed|
|30.00 ml||marmalade — orange|
|30.00 ml||soy sauce — light|
|10.00 ml||wholegrain mustard|
|1.00||fresh chillies — deseeded and finely chopped|
|3.00 ml||fresh ginger — grated|
|75.00 ml||water — cold|
|4.00||spring onion — chopped|
|0.00||black pepper — freshly ground|
Pan-fry the chops for five minutes on one side. Turn over.
Blend the marinade, soy sauce, mustard, chilli, ginger and water and pour over the chops.
Cover and braise for 10 to 15 minutes or until the chops are done but not dried out. Remove the chops.
Blend the cornflour with 30 ml cold water to form a smooth paste.
Add the paste to the pan juices and heat until the sauce comes to the boil and thickens slightly.
Serve the chops with pasta or couscous.
Scatter the spring onions on top and season with black pepper.
1 360 kJ a serving
Use a non-stick pan or brush a pan lightly with cooking oil or spray with non-stick spray.
Pork fillet or deboned pork may be used instead of pork chops.
Pork is often thought to be high in fat content but it’s actually a lean meat. The fat around the meat is easily removed while other kinds of meat are marbled with fat. Pork is also tender.