Nothing says comfort food like a thick juicy pork chop glazed in a sticky sauce. This recipe makes a great quick dinner, drawing on sauces from the pantry to liven up the pork and add flavour to the rice. Pair it with any greens you prefer, and you will have dinner ready before the tent is even set up!
1 x cup of rice
4 x thick pork chops
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
Juice of 1 orange (optional)
Asian greens to serve
- Place rice in a medium pot and cover with water. Bring to the boil, reduce heat to a simmer and cook for 12-15 minutes, or until cooked through. Set aside.
- Heat a large fry pan over medium-high heat with a teaspoon of olive oil. Season pork chops on both sides with salt and pepper. Add to the pan and cook for 4 minutes on each side, or until just browned.
- Combine honey, soy, sweet chilli and orange juice and mix well.
- Turn heat down to medium, add sauce and turn pork to coat. Cook for a further 3-4 minutes to cook pork through and reduce sauce.
- Remove pan from heat, bring a small pot of water to the boil and cook greens. Drain.
- Divide rice between plates, top with pork and sauce and serve greens on the side.
- Adding the sauce later in the cooking process prevents the glaze from burning before the pork is cooked through.
- Make it as spicy as you like with a few drops of tabasco or your favourite hot sauce on the side
- This glaze works really well for chicken thigh
- Substitute rice for quinoa for a lighter option
- Any Asian style greens work really well for this dish