Jeremy, from Oxford, North Canterbury...
Pork Chops Orientalle
This dish combines the spicy flavors and delicate taste of many oriental dishes. It can be made as hot or as mild as desired. It is also very easy to make.
I have often said that if Her Majesty the Queen came to dinner, this is the dish that I would choose to prepare for her.
The recipe came from the friends who, many years ago introduced me to the joys of oriental cooking, Ian and Miriam Culpitt.
4 Votes
Since September 1st
Ingredients
- For frying: 4 leg or shoulder pork chops
- 2 - 3 spring onions, finely sliced
- 4 - 5 cloves of garlic, peeled and finely sliced
- 2 cm. fresh ginger root, peeled and chopped
- 1Tbsp. vegetable oil
- For the sauce: 2 tsp. of powdered chicken stock (or 2 chicken stock cubes) mixed with 1 1/2 cups g water.
- 2 Tbsp. honey
- 2 Tbsp. soya sauce
- 2 Tbsp. tomato sauce
- 1 tsp. sweet chili sauce to taste (or a small amount of cayenne pepper or ground chillies)
- 2 Tbsp. dry sherry ( optional).
Directions
- Heat oil in a large, preferably non-stick, frying pan. When hot, fry chops on high heat until well browned on both sides. Towards the end of frying, reduce heat and add the spring onions, garlic and ginger but be careful not to let them burn.
- When chops are nicely browned, add liquid, cover and simmer for 40 minutes or until chops are tender. Turn the chops occasionally.
- For the last 5 minutes, uncover, turn up the heat and reduce the sauce so that it coats the chops with a brown, glutinous mixture .
- Serve with brown rice and vegetables such as leeks and mushrooms or courgettes.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4 | 45 minutes | 1 hour |
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