| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Cloves garlic; crushed |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Root ginger; grated |
| 2 |
tb |
Dijon mustard |
| 3 1/2 |
|
Floz cup lime juice |
| 2 |
|
Floz of each – sunflower oil and sesame |
|
|
; oil |
| 1/2 |
|
Chilli pepper; finely diced |
| 7 |
|
Pork chops; trimmed, up to 8 |
|
|
Salt and pepper |
|
|
Crisp fried mange tout |
|
|
Limes |
|
|
Coriander leaves |
INSTRUCTIONS
MARINADE
GARNISH
Mix all the ingredients together and place into a bag. Add the pork chops -
remove any excess air and tie. Lay the bag on to a tray and place into the
fridge for 1 day or overnight.
Preheat the grill on high. Remove the pork from the marinade and place on
to a grill tray (this dish is extremely good for barbecues). Cook for 5
minutes on each side.
Heat up the marinade boiling for 3-4 minutes then leave to simmer.
Serve the chops with rice, red onion marmalade and a drizzle of marinade.
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